Beef Goulash

Serves 4

450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
salt and pepper
2tbsp sunflower oil
2 large onions, peeled and sliced
2 garlic cloves, crushed
1tbsp sweet ground paprika
1tsp caraway seeds
1 bay leaf
600ml hot beef stock
1 x 400g can chopped tomatoes
1tbsp tomato puree
1tbsp cornflour
soured cream, to serve
flat leaf parsley, chopped, to garnish
potatoes or pasta, to serve

Place the beef in a large bowl and season with salt and pepper.  Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 mins until brown.
Transfer to a large casserole dish.  In the same pan cook the onions and garlic, together with the paprika, caraway seeds and bay leaf for 1-2 mins, until lightly brown, then add to the dish with the beef.
Add the stock, tomatoes and tomato puree.  Bring to the boil.  Reduce the heat and simmer over a low heat for 1-1 1/2 hours.
Mix the cornflour with 4tbsp cold water and stir into the goulash.  Bring to the boil, stirring occasionally.  Reduce the heat and simmer for a further 5 mins.
Garnish with a swirl of soured cream and parsley.  Serve with cooked potatoes or pasta if you prefer.