Machanka (Belarusian meat and potato stew)

Instructions

1. Cut the meat into pieces about 3 cm across and season with salt and pepper.
2. Brown them over high heat in the oil in several batches until well coloured. Set aside.
3. In the same pot, sauté the sliced onions and carrot rounds for 5 minutes.
4. Sprinkle over the flour and paprika, then add the tomato purée and crushed garlic. Stir for 1 minute.
5. Return the meat, pour in the hot stock and add the bay leaf. Cover and simmer gently for 40 minutes.
6. Add the potatoes cut into large chunks and cook for another 20 minutes, until tender.
7. Stir in the sour cream, adjust the seasoning and sprinkle with dill. Serve with rye bread.