Hungarian Goulash

Try this tasty version using a combination of diced stewing steak and pork shoulder. Serve with rice.

1lb diced Wykham steak
1lb diced Wykham pork shoulder
1lb sliced onions
2 tbsps sunflower or rapeseed oil
2½ tbsps paprika
½ pint water
1 clove garlic
1 tsbp fresh majoram
¼ tsp caraway seeds
2 tbsps wine vinegar
4 oz tomato puree
1 green pepper
¼ pint soured cream or crème fraiche
Salt
Grated lemon zest
Chopped parsley

Fry the onions, add ½ the paprika, ¼ pint water and the cubed meat. Cook until the water has nearly evaporated away. Add the sliced pepper, chopped garlic, tomato puree, wine vinegar, salt, caraway seeds and marjoram. Cook at 350 degrees for 1½ hours. Now add the remaining paprika and a little more water if required. Cook for a further hour. To serve, spoon over crème fraiche mixed with a little grated lemon zest and finely chopped parsley.