Method

• Chop the beef into large chunks then in a good heavy casserole dish brown half of the beef in 1T of hot oil over a medium high heat for about 8 minutes all up
• Try not to move them too much as that cools the pan
• Repeat with the second lot
• Remove all the beef from the pan
• Reduce heat to medium then add the final 1T oil, salt, finely sliced onion and chunks of carrot
• Cook it stirring keenly for about 10 minutes
• Add the garlic when it looks nearly done
• Add the paprika, and flour then stir
• Add the tomato paste, marjoram, bayleaf and stock
• Cook at 160C in the oven for about 2 hours
• Decant a half cup of hot liquid then mix this with the sour cream
• Stir into the dish and serve sprinkling pleasingly with the green onion
• You could add some hot paprika in place of some of the sweet paprika if you like a hot goulash
• Other slow cooked cuts also do well in this recipe