Patricia shows you how to make a beef goulash that will be perfect for a dinner party.

She pairs it with Ständchen by Franz Litz.

Beef Goulash

700 gm-1 kg beef pieces

450 gm onions sliced

Few tablespoons sunflower oil

3 teaspoons caraway seeds

1-2 teaspoons salt and pepper if you like

2 tablespoons paparika (not smoked paprika or hot paprika)

1 tablespoon flour

1 425 gm tin tomatoes (chopped)

½ pint stock (any type)

Fry the meat in oil until slightly browned. Put the onions in then and fry them lightly. Add the caraway seeds, paprika, salt, pepper and flour. Mix well and continue to cook for a few minutes. Add the tomatoes from the tin and stock and bubble for a few minutes. Cook in a casserole for about 1 ½ hours at temp. 180 or so.

Serve with crème fraiche/yoghurt on top with gherkins on the side and rice/noodles or potatoes. Lovely with red cabbage or peperonata