Strictly judge Craig Revel Horwood is treating us to some of his darling dinners, starting with a goulash that's a perfect winter warmer.
Serves 4-6 Prep: 30 minutes Approx cooking time:
Slow cooker: 6-7 ½ hours
Oven or hob: 3 hours plus
3 tbsp olive oil
Salt and pepper
2kg braising or stewing steak , cut into chunks
2 large onions, finely chopped
200g smoked lardons
2 romano (pointed) peppers, cut into 4cm chunks
2 green peppers, cut into 4cm chunks
300g baby chestnut mushrooms, halved if large
8 garlic cloves, crushed
2 tbsp flour
2 tsp caraway seeds
2 tsp hot smoked paprika
1 tbsp sweet smoked paprika, plus extra to serve
1 tsp dried chilli flakes
200g tomato purée
125ml (1 small glass) of red wine
4 large tomatoes, cut into small chunks
300ml beef & chicken stock (x 2 beef stock cubes and 1 chicken stock cube)
3 bay leaves
300ml soured cream
Bunch of curly parsley, chopped
1. Heat 2 tbsp oil in a deep frying pan over medium heat. Season and sear the beef in batches until brown on all sides. Remove using a slotted spoon.
2. Put the remaining oil in the pan and fry the onions for 10 minutes until lightly golden.
3. Add the lardons, peppers, mushrooms and garlic, and fry for another 5 minutes.
4. Stir in the flour, caraway seeds, hot smoked paprika, sweet paprika, and chilli flakes. Cook for 2 minutes, then stir in the tomato purée, wine, tomatoes and beef/chicken stock.
5. Bring the mixture to a simmer returning the seared beef and add bay leaves. Add water, if needed, to cover the meat completely. Cover and cook for at least 3 hrs, or longer if liked until the beef is tender and the sauce has thickened slightly. Top up with more stock or water as necessary.
6. Season to taste, then add the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and sprinkling of sweet smoked paprika, then serve with brown rice and vegetables if liked.
This dish can also be cooked in the oven - cover and bake at 160C/gas 3 for 3 hours or longer depending on how tender you want the beef. Remove the lid for the last 30 minutes. Or cook in a slow cooker for 6-7 hours.