Beef Goulash

1 tbsp rice bran oil
400 g beef mince
1 clove garlic, crushed
1 orange capsicum, cut in strips
1 onion, diced
1 tsp oregano
420 g can tomato soup
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp SIDS SMOKEY GARLIC SAUCE
¼ cup beef stock
Black pepper, ground
4 cups cooked pasta
Parmesan cheese, grated

Heat 2 tsp of oil in a large saucepan. Cook onion until golden brown. Remove from pan, retaining oil. Add remaining oil and on a high heat, fry off beef until there are no lumps. Add remaining ingredients, including SIDS SMOKEY GARLIC SAUCE, stock, SIDS LOW SUGAR RASPBERRY VINEGAR and cook covered for about 5-10 minutes. Remove lid then cook on a low heat for another 20 minutes, stirring occasionally. If necessary, reduce further or thicken with cornflour until sauce is thick and rich.
Serve with cooked pasta and a sprinkle of grated parmesan cheese.
HISTORY: The name originates from the Hungarian "gulyás". The word "gulya" means "herd of cattle" in Hungarian and "gulyás" means "herdsman". The word gulyás originally meant only "herdsman", but over time the dish became gulyáshús (goulash meat) – that is to say, a meat dish which was prepared by herdsmen. Today, gulyás refers both to the herdsmen and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europe’s biggest cattle markets in Moravia, Vienna, Nuremberg and Venice. The herdsmen made sure that there were always some cattle that had to be slaughtered along the way, the flesh of which provided them with gulyáshús.