No idea how to make Beef Goulash? Here is Hoof & Feather’s suggestion for a hearty Beef Goulash dish.

1. Heat a little cooking oil of your choice in a heavy-based saucepan. Sprinkle 1 kg of goulash meat with enough flour to coat all the chunks well and then brown them in separate small batches. Set the browned meat aside.

2. Add a little oil to the casserole dish, followed by one large thinly sliced onion, one crushed garlic clove, one green and one red pepper, both finely sliced. Fry until softened.

3. Return the beef to the pan with 3 tbsp tomato paste and 3 tbsp paprika. Cook, all the while stirring, for 5 minutes.

4. Add in 2 large, chopped tomatoes, 75ml dry white wine and 300ml beef stock. Cover and cook it on the stove on a gentle heat for about an hour and a half, removing the lid after 45 minutes. Alternatively, remove the stew to an oven casserole dish and bake in the oven for 2 hours.

5. Season with salt and freshly ground pepper to taste. Stir in 150ml sour cream and sprinkle crushed coriander leaves over the stew before serving.