1Heat the oil in a sauce pan over medium-high heat. Cook the steak, stirring constantly, in two batches, for 2 to 3 minutes or until browned. transfer to bowl
2add the onion and carrot to the pan. cook, stirring, for 5 minutes or until softened. Add the garlic and paprika. cook, stirring, for 30 seconds or until fragrant. stir in the stock and tomato.
3Return the steak to pan and bring to a boil. Reduce the heat to low, then simmer, covered, for 1 hour or until steak is tender. add the potatoes and cook, partially covered, for 30 minutes or until slightly thickened. season with pepper.
4Ladle into bowls, dollop with sour cream , sprinkle with chives, then serve