Via: Mikkel Vang
Preheat the oven to 160°C/gas mark 3. Put the flour and 1 tbsp of the paprika in a bowl, season, and stir to combine. Add the steak and toss to coat, them shake off the excess flour and place in a large casserole dish.
Add the onion, garlic, chilli, tomato purée, vinegar, stock, tomatoes, bay leaves, lemon peel and remaining paprika. Bring to the boil over a medium heat, then cover the dish and transfer to the oven. Cook for 3 hours.
To finish, cook the gnocchi according to the packet instructions. Heat the oil and butter in a frying pan over a medium heat and cook the mushrooms for 3-5 minutes. Stir into the goulash and scatter with parsley, then serve with the gnocchi and soured cream, sprinkled with a touch of paprika.
Easy by Bill Granger (£20, HarperCollins)