In a bowl, mix the flour, 2 tbsp paprika, 1/2 tsp salt and 1/2 tsp pepper. Roll the meat pieces in this mix to cover all surfaces.

Bring 1 tbsp oil to a medium-high heat in a casserole and quickly brown the meat but not all at once! Set aside for Step 4.

Deglaze the casserole with a little wine and gently fry the onion, shallots and garlic for 3 minutes, stirring only to avoid sticking. Add peppers, chilli and celery and cook for a further 5-7 minutes, stirring occasionally, or until softened.

Add back the beef, then add the tomato purée, smoked paprika and a further 4 tbsp paprika. Stir and cook for 2 minutes. Add oregano, chopped tomatoes, white wine, stock, bay leaves and potatoes. Stir well and bring to the boil.

Reduce heat, cover and simmer gently for 2 1/4 hours or until the meat is cooked. Stir occasionally: add liquid if essential. Remove the bay leaves, season to taste and gently. Add a little of the parsley and stir again.

Serve piping hot onto warmed plates, sprinkling the remaining parsley and a dollop of cream on each portion. Hungarian goulash is often served with dumplings and gherkins but goes well with rice or potatoes or a side salad.