Hearty Hungarian goulash

In a large frying pan over medium high heat, fry the bacon for 5 to 10 minutes, or until crisp. Using a slotted spoon, remove the bacon from the pan and set aside. In small batches, cook the meat in the bacon grease until browned on all sides. Use a slotted spoon to remove the meat and set it aside to add later.

Melt the butter in the bacon grease in the same pan over medium heat. Add the onion and garlic and cook for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red chilli flakes. Stir for two minutes until all the flour has been mixed in. Whisk in the vinegar and tomato. The mixture should be very thick.

Next, pour in the beef stock and beer. Add salt, water, red peppers, cooked bacon and browned meat. Bring to the boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.

Stir in the breadcrumbs. Add the cabbage and peas and simmer for 5 more minutes.