Goulash Inspired Beef and Bulgur

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Halve the pepper and discard the core and seeds. Chop into 1cm chunks.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, bell pepper and onion. Fry until the mince is browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Stir the garlic and smoked paprika into the beef. Cook for 30 secs.

b) Pour the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then reduce the heat slightly and simmer until thickened, 4-5 mins.

a) Once your stew has thickened, taste and season with salt, pepper and more sugar if needed.

b) Add a splash of water if it's a little too thick.