Step 1

Preheat the oven to 180°C.

Step 2

Put the flour and 1 tbs paprika in a bowl, season and stir to combine. Add the beef and toss to coat. Transfer to a casserole.

Step 3

Add onion, garlic, chilli, tomato paste, red wine vinegar, stock, chopped tomato, bay leaves, lemon rind and remaining 1 tbs paprika and bring to the boil. Stir well, then cover and cook in the oven for 2 hours or until the beef is tender.

Step 4

When the beef is ready, heat the oil in a frypan and fry the mushroom over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream and bread.