Veal and pepper Goulash

Preheat the oven to 180C

Slice the veal into 2cm cubes. Cut the onion in half and then into thick slices. Remove the seeds and white bits from the peppers and cut into quite thick slices.

In an oven proof casserole dish melt the butter on the hob and gently fry the onions for 2-3 minutes, add the veal and continue cooking for 3-5 minutes, stirring well to ensure that the meat is sealed all over.

Add the peppers and paprika and continue stirring for a minute or 2 before adding the tomato juice, stock cube, bay leaf and seasoning. Bring to the boil and then take of the heat.

Cover and put the casserole in the oven for 1-1 1/2 hours, stirring once or twice, until the meat is so tender that it is starting to fall apart

Take the casserole out of the oven and put it back on the hob

Stir in 1 pot of yoghurt and a handful of chopped parsely....season to taste and continue cooking for another 2 minutes or so.

Serve over pasta... I usually use tagliatelli, but have had great success with shells as well as they hold the sauce beautifully. Here I have used bows....

Top with a spoonful of yoghurt and a sprinkle of chopped parsley.

As with chilli, this tastes even better the next day when the flavours have had time to develop. It freezes beautifully as well. I am inclined to use double the paprika and a big pinch of chili flakes on colder days!