This reddish Hungarian stew is more of a meaty soup; both warming and satisfying.

Ingredients - serves 4

600g diced beef
1 onion, chopped
2 carrots, chopped
1 green pepper, seeded and cut into strips
1 clove garlic, crushed, chopped
1 dried chilli, or chilli flakes
1 bay leaf
1 tin chopped tomatoes
1 tbsp tomato purée
1 tbsp sweet paprika
2 potatoes, peeled & diced
olive oil
salt & pepper

Method

Sweat the onion, garlic and carrot in some olive oil for around 10 minutes then up the heat a little and add the diced beef until lightly browned on all sides. Add the tinned tomatoes, seasoning, strips of pepper, the chilli, paprika, tomato purée and bay leaf and then add sufficient water to cover . Bring to the boil then lower the heat to the barest simmer and cook for 2 hours before adding the diced potatoes. A further 10-15 minutes cooking will be enough to cook the potatoes through and you’re ready to serve the goulash in warmed bowls.