Beef Goulash With Steamed Green Beans

Place beef, paprika, chilli, caraway and flour in a large snap lock bag. Season and toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate.

Heat remaining oil in same casserole dish over medium heat. Add onions and cook for 4-5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to a gentle simmer and cook, covered, for 1 hour 15 minutes. Add potatoes, cover and cook for a further 30 minutes or until beef and potatoes are tender, adding extra stock or water, if required. Remove from oven, stir through kale, replace lid and set aside for 5 minutes.

Serve beef with beans, sour cream, chives and lemon wedges.