Cut the meat into 2.5cm (1inch) cubes and brown it in a bit of butter. Do this in a Dutch oven or other heavy-bottomed pan. Cook the meat until it’s nicely browned on the outside, then remove it from the pan.
Cut the onions into half-moons and add them to a pan. (add a bit of oil if needed) Cook until the onions are nice and soft.
Finely chop the chilli peppers and garlic. Add them to the pan along with the tomato paste. Cook for a couple of minutes.
Add the meat back to the pan, along with the beef stock. Bring to a boil and leave to simmer for about two hours.
Deseed the bell peppers and cut them into strips. Remove the meat from the pan before adding the peppers, along with the paprika powder.
Use a fork to pull the meat into shreds.
Once the strips of bell pepper have softened, add the meat back to the sauce.
Warm the goulash through and serve with rice, pasta, mashed potato or our Jerusalem Artichoke Purée.