Goulash is a traditional winter warmer with origins in Hungary, and Jamie Oliver’s “simple” and “affordable” recipe makes it easy to whip it up at home. Typically, it's a stew made with ...

Simmer the goulash on low heat, covered, for about 1.5 to 2 hours, until the meat is tender and the vegetables are cooked.

Cut the beef into small pieces (about 2cm x 2cm). In a hot pan with a bit of oil, sear the meat on each side until golden.

Usually goulash is slow-cooked beef or veal, but this version is a quicker take on the tradition, made with duck and served with dumplings cooked in the same pan. serves ...

Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream ...