Preheat oven to Gas Mark 4, 180°C, 350°F. Heat olive oil in a large pan and fry the meat in batches until sealed. Add the onion and garlic and sauté until soft. Return all the meat to the pan, add the sweet smoked paprika, cayenne pepper, caraway seeds and pepper, mix well and cook for a further 4 minutes. Add the tomatoes and top up with just enough water to cover the meat. Bring to the boil then place in the oven to cook for 1 hour 15 minutes. Remove and leave to cool. Store in fridge overnight. Heat oven to Gas Mark 4, 180°C, 350°F. Cut the peeled sweet peppers into thin strips and add to the goulash, stir through and place in the oven to heat for 30 minutes. Place the bulgur wheat in a pan and cover with boiling water, simmer for 10 minutes, drain well. Serve goulash, topped with soured cream and chopped chives, with the bulgur wheat. Freezing and defrosting guidelines Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.