BEEF: BEEF GOULASH

1. Place the flour in a clean plastic bag. Shake a few pieces of meat in the bag until lightly dusted. Repeat until all the pieces of meat are coated.

2. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Cook the beef in batches, adding a little extra oil if needed, until browned. Be careful not to overcrowd the frying pan, as the meat will then steam rather than sear. Transfer to a large casserole dish or lidded saucepan.

3. Fry the onions (adding a little extra oil if needed), over a low heat until tender. Add the onions, paprika, bay leaf and allspice to the casserole and cook, stirring for 2-3 minutes. Pour in the stock (or 500ml water and 1 stock cube) and bring to the boil.

4. Cover the pan and simmer gently over a low heat for about 1 hour, or until the meat is tender. Mix the cornflour with 50ml cold water and add this, the tomato purée and a dash or two of Tabasco sauce to the goulash. Bring back to the boil and simmer gently for about 5 minutes. Garnish with chopped parsley and accompany with sour cream.