Â鶹Éç

Available for over a year

You can use any root vegetable in this traditional Hungarian stew, I used beetroot as it adds sweetness and depth of flavour. You could use 2 large parsnips, 2 large carrots, half a swede, half a celariac, two large potatoes or half a swede. 300g chuck steak trimmed and cut into 1cm pieces 50g butter and a splash of sunflower oil for frying 2 large onions, peeled and sliced thinly 1 stick of celery, chopped into small pieces 250g (about 3 small beetroot), boiled and skinned, chopped into 1cm pieces (You can use any other root vegetable, no need to cook first) 400g tinned chopped plum tomatoes 1 tablespoon paprika (and one teaspoon hot paprika, optional) 1 tablespoon plain flour or rice flour 2 cloves garlic, peeled and very finely grated 2 teaspoons carraway seeds 150ml water 1 teaspoon sugar Juice of half a lemon Pre-heat the oven to 200 C, 400 F, Gas 6, and turn the heat down to 150 C, 300 F, Gas 2 after half an hours cooking. Heat the butter and oil in a large frying pan, scatter the meat into it and brown on all sides. If you have a small frying pan, you will need to do this in two batches. When the meat is browned, turn it out, juices and all into a large casserole dish and put to one side. Add some more butter, about another 50g and a splash of oil to the frying pan and fry the onion and celery on a medium heat until softened. Add the browned meat back into the frying pan, add the chopped beetroot, plum tomatoes, paprika, grated garlic, carrraway seeds, 200ml water, sea salt and black pepper to taste, 1 teaspoon sugar and the juice of half a lemon. Bring everything to a simmer, while stirring, making sure nothing sticks to the bottom of the pan. Transfer the Goulash into a large casserole dish, cover with a lid or a layer of greaseproof paper, and a layer of foil, crimped and folded under at the edges to form a tight seal and cook in a preheated oven, turning the heat down to 150 C, 300 F, Gas 2 after half an hour. Cook for 2 hours or until the meat is very tender. If you want to serve this as a thick goulash, serve straight from the oven, stir in 150ml soured cream. Serve with buttered noodles, or mash, or saute potatoes with oven braised vegetables (cut a savoy cabbage into quarters, butter it, peel, halve and butter some brussels sprouts, add seasoning, wrap each quarter of the cabbage with a few halves of sprout in foil and cook for 20 minutes in a medium oven). This can also be served as a soup. When the Goulash is ready, add 150ml water mixed with 150ml passata, to make a soupy consistency, bring to the boil and serve in large bowls with fresh bread, sour cream, parsley and a drizzle of olive oil.