Jabbarwocky’s Hungarian-style Goulash | Now Then Manchester

Ingredients

• 700g beef shoulder, cut into half- inch cubes (chuck and shank are also good)
• 5-6 shallots, cut into chunky slices
• 2 medium vine tomatoes, roughly chopped
• 1 tbsp tomato paste
• 1 green or red pepper, chopped
• 1 tbsp olive oil
• 1 generous tbsp 'Rubin' Hungarian smoked-sweet paprika
• 1/2 tsp hot paprika
• 1 tsp caraway seeds
• 2-3 garlic cloves, crushed and lightly chopped
• A glug of red wine
• 400ml beef stock
• 1 bay leaf
• A splash of Henderson's Relish
• Sea salt & pepper to taste
• Plain flour (approx 30g, enough to lightly coat the beef)