1 tbsp olive oil
1 onion, thinly sliced
450g/1lb lean beef, cubed
4 tbsp red wine
1 tbsp paprika
1 tbsp plain (all-purpose) flour
2 tbsp tomato paste
2 x 400g/14oz cans chopped tomatoes
2 green (bell) peppers, seeded and thinly sliced
salt and ground black pepper
4 tbsp chopped fresh parsley
soured cream and rice to serve
1 Heat the oil in a large pan over a low heat. Add the onion and cook for 10 minutes until softened and lightly coloured.
2 Add the pork and cook for 5 minutes, stirring occasionally, until browned all over. Pour in the wine, then stir in the paprika, flour and tomato paste and cook for 1 minute.
3 Add the tomatoes, green peppers and some salt and pepper. Simmer, stirring occasionally, for 10 minutes.
4 Check the seasoning and divide the goulash among four serving plates. Sprinkle with parsley and top each portion with a spoonful of soured cream. Serve with rice.