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How to make Beef goulash with sweet potato mash

Yield = 6
Prep time: 0:20
Cook time: 2:15
Total time: 2:35

Ingredients

2 tablespoons Coles Brand pure olive oil
175g Coles Brand outdoor bred short cut bacon, chopped
2 leeks, washed, sliced
2 cloves garlic, crushed
1.8kg beef chuck steak, cubed
1 red capsicum, chopped
2 tablespoons smoked paprika
2 gluten-free beef stock cubes
400g can chopped tomatoes
4 sprigs thyme
500g sweet potato, chopped
3 potatoes, chopped
20g butter
2 tablespoon parsley, chopped

Method

Step 1 Heat 1 tablespoon oil in a large flameproof casserole pan on medium. Cook bacon for 2 mins, or until brown. Add leek and cook for 5 mins, or until soft. Add garlic and cook for 1 min, or until fragrant. Remove from pan.
Step 2 Heat remaining oil in same pan on high. Cook beef in batches, stirring, for 2-3 mins, or until browned all over. Return leek mixture to pan with capsicum and paprika. Stir to combine.
Step 3 Mix together 2 cups boiling water and stock cubes. Stir until dissolved. Add to beef mixture with tomato and thyme sprigs. Bring to boil. Reduce heat to low. Simmer, covered, for 2 hrs, or until beef is very tender.
Step 4 Meanwhile, cook sweet potato and potato in a large pan of boiling, salted water for 15-20 mins, or until soft. Drain and return to pan. Add butter and mash until smooth. Season.
Step 5 Scatter parsley over goulash and serve with sweet potato mash.