Goulash is a Hungarian dish consisting of meat and noodles. This simple recipe uses spaghetti for an Italian twist.

1. Preheat the oven to 180°C/gas mark 4.

2. Peel the peppers, then cut them in half lengthways and de-seed. Lay in a roasting tray, cut-side down, then drizzle with a tablespoon of oil and season with a pinch of salt and pepper.

3. Cook in the oven until soft, approximately 10 min. Remove and allow to cool, then cut into 1cm slices and set aside - leaving the oven on.

4. Combine a pinch of salt with the flour in a bowl. Lightly coat the diced beef in the seasoned flour.

5. Place a large flameproof casserole dish over a high heat and add a tablespoon of oil and all of the butter.

6. Once the butter has melted, add the beef in batches and fry until browned all over. Remove with a slotted spoon and set aside.

7. Add the onions to the same dish and cook for 4-5 min until golden. Stir in the paprika and peppers and cook for another minute, then pour in the stock.

8. Return the beef to the casserole dish and cook in the oven for 1 1/2 hours until the beef is tender and cooked through.

9. Once the meat is almost tender, cook the spaghetti in salted boiling water for 8-10 minutes, or until soft but with a bite.

10. Remove the casserole dish from the oven, season (if necessary) and skim off any fat that has risen to the surface. Then, stir in the sour cream.

11. To serve, divide the spaghetti into bowls. Spoon the goulash on top and sprinkle with the chives and serve.

Enjoy!