Goulash in a hurry

Heat the oil in a large frying pan or saucepan. Add the onion, garlic and pork, and cook over a high heat for about 3 minutes or until the meat has changed colour and become firm and the onion is slightly softened. Meanwhile, blend the flour with 4 tbsp juice from the canned tomatoes to make a smooth paste; set aside.

Add the vermouth, paprika, caraway seeds and sugar to the pan and stir, then add the tomatoes with the rest of their juice, breaking them up as you mix them in. Stir in the stock cube, and the flour and tomato juice mixture. Bring to the boil, stirring, and cook until the juices thicken.

Stir in the green pepper and red cabbage until both are thoroughly coated in the cooking juices. Reduce the heat, cover the pan and simmer the goulash for about 15 minutes or until the meat is cooked and the vegetables are just tender, but still slightly crisp.

Taste the goulash and season with salt and pepper, if necessary. Ladle the goulash into bowls and top each portion with a spoonful of Greek-style yogurt and a sprinkle of paprika. Garnish with chives and serve.