Hungarian goulash

Method

1. Preheat the oven to 200ºC/gas 6.

2. Mix together the paprika and coriander and dust the beef with the mixture.

3. Heat the oil in a casserole. Add the beef, season with salt and fry until browned on all sides.

4. Stir in the onion, garlic, peppercorns, leeks, carrots and celery. Cover the casserole and cook, covered, for 1 minute.

5. Uncover the casserole. Stir in the flour, mixing well, and cook for 30 seconds.

6. Add the tomato puree, hot chilli sauce and red wine, mixing together, and then add the stock.

7. Cook in the oven for 1 hour, until the beef is tender and the sauce has reduced.

8. Stir in the gherkins.

9. Serve the goulash with either mashed potato or small dumplings.

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Ingredients

4 tbsp Paprika
1/2 tbsp dried coriander
350g silverside beef, cubed
50ml vegetable oil
salt and fresh ground black pepper
75g red onion, finely diced
3 garlic cloves, smashed
16 Black peppercorns, roughly crushed
50g leeks, finely diced
75g Carrots, finely diced
50g Celery, finely diced
20g Flour
2 tbsp tomato purée
1 tsp hot chilli sauce
75ml Red wine
850ml brown stock
50g gherkins, sliced

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