Speedy Goulash

• 2 tablespoons sunflower oil
• 2 beef steaks (rump or sirloin)
• 3 bell peppers, roughly chopped
• 1 red onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 (14 ounce) can chopped tomatoes, drained
• 7 tablespoons marsala or 7 tablespoons sherry wine
• 2 ounces parsley, chopped
• 10 tablespoons cream

1. Heat half the oil in a large frying pan and fry the steaks until browned, then transfer to a plate.
2. Heat the remaining oil in the pan and cook the peppers, onion, garlic and paprika for 5 minutes until everything starts to soften.
3. Add the tomatoes and marsala or sherry and simmer for 5-8 minutes until rich and saucy.
4. Return the steaks and any juices to the pan; stir in the parsley and cream.
5. Heat through and serve with rice or baked potatoes.

sunflower oil, beef, bell peppers, red onion, garlic, paprika, tomatoes, marsala, parsley, cream

Taken from www.food.com/recipe/speedy-goulash-396811 (may not work)