Pepper And Beef Goulash

• 3 tbsp sunflower oil
• 2 lbs. stew beef
• 2 None large onions, sliced into strips
• 1/3 cup tomato paste
• 3 None bay leaves
• 2/3 cup red wine
• 3 tbsp paprika
• 6 None mixed bell peppers, deseeded and sliced
• 2 1/2 lbs potatoes, peeled
• 8 tbsp chopped fresh parsley
• 6 tbsp all-purpose flour
• 1 1/4 cup sour cream

1. Heat the oil in a Dutch oven, then brown the meat in batches in the hot oil. Remove the meat from the pan each time then add the onion and saute for 2-3 mins before adding the tomato paste and continuing to cook for 1-2 mins.
2. Stir the beef back into the pan and add the bay leaves. Deglaze the pan with 2/3 of the red wine and stir in the paprika. Season then stir in 10 1/2 cups water. Bring the mixture to a boil then reduce the heat and simmer over low heat for 1 hour 30 mins.
3. Add the peppers to the pan and continue to simmer for a further 25-30 mins. Meanwhile, cook the potatoes in a large pan of boiling, salted water for 15-20 mins, or until cooked through. Drain and sprinkle with half the parsley.
4. Mix the flour, 2 tbsp sour cream and remaining red wine together then stir into the goulash. Simmer for a further 2-3 mins. Transfer the goulash to a large serving bowl then sprinkle with the remaining parsley. Serve with the potatoes and remaining sour cream on the side.

sunflower oil, stew beef, onions, tomato paste, bay leaves, red wine, paprika, mixed bell peppers, potatoes, parsley, flour, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/19586 (may not work)