Hungarian goulash

• hidangan: SERVES 6

Bahan-bahan

2 tbsp sunflower oil

1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes 2 large onions, sliced

1 garlic clove, crushed

1 tbsp plain flour

1 tbsp paprika, plus extra to garnish

600 ml (1 pint) beef stock

1 x 400 g can tomatoes

2 tbsp tomato purée salt and black pepper

2 large red peppers, halved, deseeded, and cut into 2.5 cm (1 in) pieces 4 potatoes, peeled and quartered

150 ml (¼ pint) soured cream

Arahan

Heat the sunflower oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned.

Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

Add the flour and paprika and cook, stirring, 3 for 1 minute. Pour in the stock and bring to a boil, stirring.

Return the meat to the casserole, add the tomatoes and tomato purée, and season with salt and pepper. Bring back to a boil, cover, and cook in a preheated oven at 160°C (140°C fan, Gas 3) for 1 hour.

Add the red peppers and potatoes and continue cooking for 1 hour or until the potatoes and meat are tender.

Taste for seasoning, and serve with a O tablespoonful of soured cream, sprinkled with a little paprika.