Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 170C/fan 150C/gas 3. Heat the oil in a casserole and season the beef generously. Fry in batches until well browned all over, then scoop out onto a plate. Add the onions to the pan with a big pinch of salt and cook gently for 20 minutes until softened. Add the garlic and cook for another minute, then add the tomato purée, the paprika, Belazu Sweet Oak Smoked Paprika and pepper. Cook for another minute. Pour in the wine and bubble for a minute more, then tip in the tomatoes and stock. Return the beef to the pan and bring to a simmer. Cover with a lid and transfer to the oven for 1 hour 30 minutes.
Remove the lid and stir in the peppers. Return to the oven, uncovered, for another 1 hour 30 minutes until the sauce has reduced and the meat is meltingly tender.
Spoon the goulash into bowls and top with a sprinkle of the parsley and a spoonful of the soured cream, then serve with rice or pasta.