Pepper And Beef Goulash

1. 1

   Heat the oil in a Dutch oven, then brown the meat in batches in the hot oil. Remove the meat from the pan each time then add the onion and saute for 2-3 mins before adding the tomato paste and continuing to cook for 1-2 mins.

2. 2

   Stir the beef back into the pan and add the bay leaves. Deglaze the pan with 2/3 of the red wine and stir in the paprika. Season then stir in 10 1/2 cups water. Bring the mixture to a boil then reduce the heat and simmer over low heat for 1 hour 30 mins.

3. 3

   Add the peppers to the pan and continue to simmer for a further 25-30 mins. Meanwhile, cook the potatoes in a large pan of boiling, salted water for 15-20 mins, or until cooked through. Drain and sprinkle with half the parsley.

4. 4

   Mix the flour, 2 tbsp sour cream and remaining red wine together then stir into the goulash. Simmer for a further 2-3 mins. Transfer the goulash to a large serving bowl then sprinkle with the remaining parsley. Serve with the potatoes and remaining sour cream on the side.

* Per serving · 4 servings · Values may vary.