What you'll need

Serves 4

• 600g lean stewing steak
• 1 medium onion, chopped
• 2 tablespoons paprika
• 2 teaspoons vegetable oil
• 1 clove garlic, crushed
• 400g tinned chopped tomatoes
• 1 red capsicum, deseeded and chopped
• 120g button mushrooms, sliced
• 1 tablespoon tomato puree
• 600ml beef stock
• 1 tablespoon corn flour
• 1 tablespoon water
• Salt and pepper to taste

The easy bit

1. Heat the vegetable oil in a large frying pan and cook the onion and garlic for 3-4 minutes or until softened.
2. Cut the stewing steak into chunks, add to the onion and garlic and cook over a high heat for 3 minutes until brown all over.
3. Add the paprika and stir well, then add the chopped tomatoes, tomato puree, red capsicum and mushrooms. Cook for 2 minutes stirring frequently.
4. Pour in the beef stock. Bring to the boil then reduce the heat. Cover and simmer gently for approximately 2 hours until the meat is tender.
5. Blend the corn flour with the water, then add to the pan, stirring until thickened and smooth. Cook for a further minute and season with salt and pepper.
6. Transfer the beef goulash to a warm serving dish, and serve with steamed vegetables.