Heat the oil in a large frying pan and cook the mince until coloured and crumbly.  Add the onion, garlic, green pepper and potato and cook for 5 mnutes.  Sprinkle in the paprika and cumin and cook for a further minute.

Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer, and leave, uncovered, to cook for 10-12 minutes or until much of the stock has been absorbed.

Serve the goulash with a spoonful of soured cream over the top and freshly chopped parsley to garnish.

Nutritional content per serving, listed ingredients only:
Kcals - 467
Fat (g) - 31.6
Protein (g) - 26.2
Carbohydrate (g) - 21.1
Sugars (g) - 8.8
Salt (g) - 0.9