Spicy Goulash Soup

• 5-6 tbsp sunflower oil
• 1.5 kg stewing beef
• 1 None onion, diced
• 3 None mixed peppers, deseeded and diced
• 750 g button mushrooms, halved
• 2 None bay leaves
• 1 tbsp dried parsley
• 4 tbsp tomato puree
• 3-4 tbsp plain flour
• 1-2 tbsp Tabasco
• 3-3.5 litres vegetable stock
• Pinch None caster sugar
• 500 g waxy potatoes, peeled and diced
• None None Parsley, to garnish

1. Heat oil in a large saucepan, add meat in batches and sear, turning, for 3-5 mins. Season then remove from pan. Add onion, peppers, mushrooms, bay leaves, and dried parsley and cook for 8-10 mins, stirring. Return meat to pan and add tomato paste. Add flour and cook for 2-3 mins. Season and add hot sauce. Add stock, sugar and potatoes, cover and simmer over low heat for 1 hour 45 mins. Serve sprinkled with fresh parsley.

sunflower oil, stewing beef, onion, mixed peppers, button mushrooms, bay leaves, parsley, tomato, flour, tabasco, vegetable stock, caster sugar, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19677 (may not work)