Classic Goulash

Heat the oven to 150°C (130° fan) 300°F gas 2.

Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove and set aside.

Add the onions and garlic to the dish and cook for a few minutes until brown. Add the bouquet garni, salt, pepper and paprika, with just enough stock to cover the meat.

Bring to a boil, cover and coook in the oven for about 2 hours until the meat is tender.