Goulash

• 1 kg CHUCK STEAK
• 200 g ONIONS
• 2 GARLIC CLOVES
• 300 g POTATOES
• 100 g RED PEPPER
• 50 g PLAIN FLOUR
• 2 TBSP OIL
• 1 TBSP PAPRIKA
• 250 g DICED TOMATOES (TINNED)
• 600 ml BEEF STOCK
• 100 ml RED WINE
• PINCH OF SALT
• PEPPER

Peel the onions, garlic and potatoes and cut into quarters. Dice the pepper. Dice the meat and dip in the flour. Place the onion and garlic in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s.

Replace the ultrablade knife with the mixer and bring the ingredients to the centre of the bowl. Add the oil, pepper and paprika and launch the P1 slow cook program at 130°C for 5 mins.

At the end of the program, add the beef, potatoes, diced tomatoes, stock and red wine. Season with salt and pepper. Launch the P2 slow cook program at 95°C for 1 hr 20 mins.

Serve very hot.

TIP You could add a bit of cream before serving. Choose quite fatty pieces of beef and cut into 2 cm cubes.