BEST EVER BEEF GOULASH

THIS is the perfect dish to make ahead and freeze. Frozen in zip-seal bags, it should be reheated thoroughly after defrosting and can be ready to serve in less than 20 minutes. Add extra vegetables or a small portion of rice and a spoonful of soured cream. Serves 6

1.2kg (2lb 4oz) braising steak (ideally chuck steak)

1 tbsp sunflower oil

2 medium onions, each cut into 12 wedges

2 tsp hot, smoked paprika

1 tbsp paprika

1 beef stock cube

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

1 large red and 1 large yellow pepper, deseeded and cut into roughly 2.5cm (1in) chunks

Flaked sea salt

Ground black pepper

Roughly chopped flat-leaf parsley, to garnish (optional) PREHEAT the oven to 170°C/ Fan 150°C/Gas 3. Trim any hard fat from the beef and cut the meat into roughly 3cm chunks. Season well with salt and black pepper. Heat the oil in a large flameproof casserole. Add the steak and fry over a high heat until lightly coloured, turning every now and then. Tip the onions into the pan and cook with the beef for a few seconds. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the tomatoes and tomato purée. Season with salt and pepper, stir well and bring to a simmer. Cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour. Carefully remove the casserole from the oven. Stir in the peppers, replace the lid and cook for a further hour or until the beef is tender. Garnish with the parsley before serving, if you choose. You can freeze the cooled goulash in labelled zip-seal bags or freezer-proof containers for up to three months. Defrost in the fridge overnight and reheat thoroughly in a large, wide-based saucepan, stirring gently until piping hot. Alternatively, reheat from frozen with an extra 200ml water over a low heat until thoroughly thawed. Bring to a simmer, stirring gently until piping hot.