goulasch- how do you do it?

[mousymouse]

for our family recipe I cover the meat in flour, browned in the hot pan in ghee or butter-oil. spices are added then with the onions, covered with tinned tomatoes and the whole thing left to cook on a very low heat for 2 hours before adding fresh peppers.

for some reaon it always tastes much better the next day. is it supposed to be like that?

Jamie Oliver does an amazing receipe. Best I've ever had.

All cooked stews taste better the next day as the flavors improve over time.