Heat a teaspoon of cooking oil in a pan, add the onions and thinly sliced beef strips and fry for 5 mins until browned.
Add peppers, 300ml of water and tomato puree, stir and cook for 30 mins or until meat and vegetables are tender, replace any water lost due to cooking.
Mix the Goulash Sauce sachet with tin of tomatoes, add to the pan, stir and bring to the boil.
Reduce heat and simmer for 10 minutes stirring occasionally.
Serve then swirl in the sour cream and sprinkle with parsley (optional).
