• Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
• Put the onion and olive oil in an ovenproof saucepan or hobproof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
• Add the lardons (or chopped streaky bacon) and turn up the heat. Fry for 3 minutes until the lardons and onions have a little colour.
• Turn down the heat and add the paprika, caraway seeds and garlic. Fry for 1 minute.
• Add the beef and fry for 2 minutes until starting to gain a little colour. Then add the tinned tomatoes, salt and pepper and bring to the boil.
• Put the lid on and transfer to the oven. (If you haven’t used an ovenproof pan, transfer to an oven dish before putting in the oven). Cook for 1 hour.
• After 1 hour, remove from the oven and add the chopped up peppers and stir. Cook for a further 1 hour.
• Serve with brown rice, sour cream and a sprinkling of parsley.

Slow Cooker Instructions

• Follow the instructions above, but instead of putting the goulash in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the chopped peppers 1 hour before the end.