A perfect dish to warm you up on a cold day!  This recipe for this amazing goulash comes courtesy of professional chef and cook Alix Gardner. She herself trained at the famous Cordon Bleu Cookery School and Leith’s School of Food and Wine in London . "Hungarian Goulash was a soup of meat, noodles and vegetables seasoned with paprika eaten by cattle herders" says Alix. "This version was developed during chilly winters at my mother's farm on top of the Knockmealdown Mountains". Ingredients: 

• 900 g Stewing Steak  (brisket, rib or round steak)
• 2 onions
• 1 level tablespoon paprika pepper
• 30 gr butter
• 1 tablespoon flour
• 1 desert spoon tomato puree
• bouquet garni
• 1 clove garlic
• 1 red pepper
• 2 tins chopped tomatoes
• 2-3 tablespoons of yogurt or sour cream
• Oil for browning the meat

Method: Cut the meat into cubes. Slice the onions and crush the garlic. Heat a little oil in a frying pan and add the meat.  Do not stir.  Let the meat brown on one side and then brown it on the other side.  When the meat has browned take it out of the pan and put it in a casserole dish Add the onions to the frying pan and cook for two minutes. Add the butter, garlic and paprika. Cook for a further minute.  Take off the heat and add the flour, tomato puree, and tinned tomatoes. Bring back to the heat and stir until boiling. If sauce is too thick, add a little water. Add the bouquet-garni and salt and pepper. Pour the sauce into the casserole dish and put in a pre-heated oven at 160^oC for one and a half to two hours. Garnish with sour cream and chopped parsley. ____________________________ Many thanks to Alix for letting us feature her delicious goulash recipe. Her Cookery School on Waterloo Road, Dublin, is now enrolling for spring classes! Classes begin on Monday, February 24th, find out more on her website here.