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Make up to the end of step 2 a day ahead; reheat gently on the hob to serve.
Preheat the oven to 160°C, fan 140°C, gas 3. Put the flour, 1 tbsp of the paprika, sea salt and freshly ground black pepper in a bowl and stir to combine. Add the steak and toss to coat, shake off excess flour and place in a large casserole dish.
Add the onion, garlic, chilli, tomato purée, the remaining paprika, vinegar, stock, tomatoes, bay leaves and lemon peel. Bring to the boil over a medium heat, then cover the dish and transfer to the oven. Cook for 3 hours.
To finish, heat the oil and butter in a frying pan over a medium heat and cook the mushrooms for 3-5 minutes. Stir into the goulash and scatter with parsley. Serve with gnocchi and soured cream.
There are no short cuts here, but with this in the oven you have the perfect excuse to lie on the sofa and read the Sunday papers for three hours while you 'keep an eye on it'