Beef Goulash is a great one pot dish and a good one for feeding a crowd. I like to serve it with jacket potato, that way I can come home to a meal that is ready to go on the table.
Pre-heat the oven to 150°C/300°F/gas mark 2. Heat 2 tablespoons of olive oil in a large ovenproof casserole dish and fry the meat until browned. You may need to do this in batches if you are cooking a large quantity. Remove the meat from the pan.
Add the olive oil to the pan and over a medium heat fry the onions and peppers for about 5 minutes until they start to soften.. Add the chopped chilli and garlic and fry for a further 2 minutes
Add the paprika and chilli powder and stir so that everything is well coated. Fry for 1 minute.
Add the tinned tomatoes, beef stock, tomato puree and season with salt and pepper. Bring to a boil then add the meat back. Cover the dish and place in the oven for 90 minutes.
Wash, dry and prick the potatoes several times with a fork and rub with a little olive oil. Place on a baking tray or on the oven rack around the casserole dish and cook in the same oven as the goulash 90 minutes.
Serve the goulash with a dollop of soured cream on top and a sprinkling of parsley together with the jacket potato.