3 tbsp plain flour
1kg (2lb) rump or chuck steak or lean beef, cut into 2cm (¾in)cubes
2-3 tbsp vegetable oil
2 onions, thinly sliced
1 tbsp sweet paprika
1 bay leaf
5 allspice berries, crushed
500ml (16fl oz) beef or chicken stock
2 tbsp cornflour
2 tbsp tomato purée
Chopped flat-leaf parsley, to serve
Sour cream to serve
Place the flour in a clean plastic bag. Shake a few pieces of meat in the bag until lightly dusted. Repeat until all the pieces of meat are coated.
Heat 2tbsp of the oil in a large frying pan over a medium heat. Cook the beef in batches, adding a little extra oil if needed, until browned. Be careful not to overcrowd the frying pan, as the meat will then steam rather than sear. Transfer to a large casserole dish or lidded saucepan. Fry the onions (adding a little extra oil if needed), over a low heat until tender. Add the onions, paprika, bay leaf and allspice to the casserole and cook, stirring for 2-3 minutes. Pour in the stock (or 500ml water and 1 stock cube) and bring to the boil.
Cover the pan and simmer gently over a low heat for about 1 hour, or until the meat is tender. Mix the cornflour with 50ml cold water and add the tomato purée, plus a dash or two of tabasco sauce, to the goulash. Bring back to the boil and simmer gently for about 5 minutes.
Garnish with chopped parsley and accompany with sour cream to serve.