Warming Beef Goulash With Mash

Boil a kettle

Peel and cut the brown onion[s] into wedges

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add the cornflour to a plate with a pinch of salt and pepper

Coat the beef strips in the cornflour

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated beef strips and cook for 2-3 min or until browned

Once browned, add the onion wedges, chopped pepper and ground paprika and cook for 2-3 min

Dissolve the beef stock mix in 350ml [600ml] boiled water and stir in the tomato paste and Henderson's Relish – this is your beef stock

Add the beef stock to the pan and bring to the boil

Once boiling, reduce the heat to low and cook, covered, for 30 min or until the sauce has thickened and everything's cooked through – this is your warming beef goulash

While the goulash is cooking, cut the potatoes (skins on) into small bite-sized pieces

Tip: If you'd rather skin-off mash, peel the potatoes first

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-12 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

While the potatoes are cooking, chop the parsley finely, including the stalks

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the goulash is nearly done, return the drained potatoes to a low heat and add a drizzle of olive oil

Season with a pinch of salt and pepper and mash until smooth