Ingredients

• 1 tbsp vegetable oil
• knob of butter
• 700g/1½lb good quality beef sausages
• chopped
• 300g/10½oz spicy chorizo sausage
• chopped
• 2 onions
• finely sliced
• 1 garlic clove
• chopped.
• 2 tbsp plain flour
• 1 tbsp smoked paprika
• 2 red chillies
• finely chopped
• 1 red pepper
• finely sliced
• 200ml/7fl oz beef stock
• 175ml/6fl oz soured cream
• 1 tbsp chopped fresh parsley
• cooked long-grain rice
• to serve

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes
• or until browned all over.
• Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes
• or until softened. Stir in the flour and cook for a further 2-3 minutes.
• Add the paprika
• chillies and pepper and stir until well combined. Pour in the beef stock
• return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.
• Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.
• Serve the goulash with long-grain rice.