As the snow continues to tumble outside – and indeed on this blog – there are few dishes more warming than a great big bowl of goulash. This one is not made with bear, but with leftover beef stew.
The process, if you could call it that, is beyond simple. Gently warm the leftover stew with a good slosh of red wine and a few ladles of stock. Quantities will depend entirely on how much stew you have, but timidity is not encouraged. To this add a tin of tomatoes, paprika (or smoked paprika) and hot chilli powder to taste. Roughly break up the meat with a potato masher, and toss in a handful of chopped spuds. Simmer gently for 20 minutes and serve with sour cream, chopped parsley, and a pinch of paprika.