a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

c) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, mushrooms and bell pepper. Fry until the mince is browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the beef fries, roughly chop the parsley (stalks and all).

b) Add the garlic and smoked paprika into the beef. Cook for 30 secs.

c) Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

d) Bring to a boil, then reduce the heat slightly and simmer until thickened, 4-5 mins.

a) Once your goulash has thickened, taste and season with salt, pepper and more sugar if needed.

b) Add a splash of water if it's a little too thick.

c) Fluff up the bulgur grains with a fork and stir through half the parsley.

a) Share the bulgur between your bowls.

b) Top with your goulash inspired beef.

c) Drizzle the soured cream over the top and sprinkle on the remaining parsley to finish.