This deeply warming Hungarian classic is so rich and rib-sticking it did a thorough job of keeping shepherds toasty back in the 10th century. Do as they did and brown off the meat before chucking everything in the pot. From there, you just let the hours pass as the meat becomes meltingly tender. The shepherds probably checked their sheep while they waited, but you can probably just relax.
Preheat oven to 160°C fan-forced. Cut beef into 3cm pieces, season with ½ teaspoon salt flakes and pepper and dust in flour, tossing well to coat. Heat oil in a saucepan over medium-high heat. Add beef and cook for 5–6 minutes or until browned all over. Remove from pan and set aside. While beef is browning, continue with step 2.
Dice onion. Cut carrot into rounds. Remove core and seeds from capsicum and cut into 3cm pieces. Pick parsley leaves from their stems and finely chop stems and leaves, keeping each separate. Dissolve stock cube in 180ml (3⁄4 cup) boiling water.
Reduce heat to medium. Add onion, carrot, capsicum and parsley stalks to pan, season and cook, stirring, for 3–4 minutes or until softened. Add tomato paste and smoky cumin and coriander blend and stir to combine. Return beef to pan with stock, sugar, red wine vinegar and tomatoes and bring to a rapid simmer. Cover with lid and transfer to oven for 2½ hours or until meat is tender.
In the final 30 minutes of the goulash cooking time, peel and chop potatoes into 3cm pieces. Place in a saucepan of cold, salted water and bring to the boil over high heat. Cook potato for 15–20 minutes or until tender and almost falling apart. Drain.
Return potatoes to saucepan with milk and ¼ teaspoon sea salt flakes. Using a potato masher, mash until as smooth as possible. Add parsley leaves and mix to combine. Set aside and keep warm until ready to serve.
Divide parsley mash between bowls. Top with goulash and serve with sour cream and a good crack of pepper.