Beef goulash




  1. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.

  2. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak.

  3. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley.