Cooking time:     2 hrs
Serves:                6

What you need

1.25kg John Penny braising beef, diced and trimmed
1tbsp olive oil
1 onion, diced
2 cloves garlic, diced
4tsp sweet smoked paprika
1-2tsp cayenne pepper
1tsp caraway seeds
freshly ground black pepper
400g can chopped tomatoes
325g jar, peeled sweet peppers
375g bulgur wheat
4tbsp sour cream
1 bunch chives, chopped

How to cook

Preheat oven to Gas 4, 180°C, fan 160°C, 350°F.

Heat olive oil in a large pan and fry the meat in batches until sealed. Add the onion and garlic and sauté until soft.

Return all the meat to the pan, add the sweet smoked paprika, cayenne pepper, caraway seeds and pepper, mix well and cook for a further 4 minutes.

Add the tomatoes and top up with just enough water to cover the meat.

Bring to the boil then place in an oven proof dish and put in the oven to cook for 1 hour 15 minutes.

Soak the bulgur wheat for 30 minutes.

Cut the peeled sweet peppers into thin strips and add to the goulash, stir through.  Return to the oven and cook for a further 30 minutes.

Place the bulgur wheat in a pan and cover with boiling water, simmer for 10 minutes, drain well.

Serve goulash, topped with soured cream and chopped chives, with the bulgur wheat.

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