Mix together the flour, paprika, salt and pepper.
Cut the beef into small cubes and cover with the pepper.
Add the beef to a pan and cook until brown.
Chop the onion and garlic into small pieces and add to the pan. Cook until soft.
Add the tomato purée and beef stock, bring to a boil, cover the pan and simmer until the beef is tender.
Chop the potatoes into small pieces and add to the pan. Cook for 20 minutes until soft.
When serving stir in the cream.