THERE is nothing like a long walk to get rid of the Christmas cobwebs and come back home to the aroma of a good, old- fashioned casserole.

This is a dish I did many years ago and is still one of my favourites.

Take the time to source some smoked paprika – it makes all the difference and, if you want to avoid the potatoes, it goes equally well with boiled rice and a good dollop of crème fraiche or soured cream.

HUNGARIAN GOULASH

Ingredients

1kg braising steak, in large chunks

Salt and black pepper

3 tbsp flour

60g lard (or 3 tbsp olive oil)

2 onions sliced

2 cloves garlic finely chopped

2 tbsp paprika

1 tsp smoked paprika

2 can (about 800g) chopped plum tomatoes

1 fresh bouquet garni of bay, thyme and parsley, tied with string

750ml beef stock

4 small narrow red peppers, whole, or 1 regular red, seeded and sliced

400g waxy new potatoes, peeled

Handful of flat parsley leaves to serve

Method

1. Toss the meat, first with salt and pepper, then in the flour. Brown in batches on hot lard or oil in a casserole pan, and put to one side. Keep the remaining flour. Add the onions and garlic to the oil in the pan (using more oil if necessary) and gently fry until soft, then sprinkle in the paprika.

2. Now add the reserved flour to the pan and stir again. Cook for a few minutes more, stirring occasionally to prevent the floured onion from catching. Add the tomatoes, stir through until bubbling, then tip in the meat and any collected juices. Tuck in the bouquet garni, add enough stock to cover the met and bring to a bubble again.

3. Place in the oven (preheat to 150°C/300°F/Gas Mark 2) and braise for two hours. Add the peppers halfway through the cooking time.

4. Meanwhile, boil the potatoes then add to the pan once the meat is cooked.

5. On the day, reheat in the oven at 180°C/350°F/Gas Mark 4 for between 45 minutes and 1 hour. Serve, strewn with parsley, with the salad and bread.

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