Heat a large frying pan on a high heat. Add a splash of oil. Then add the meat and cook, stirring to break up the chunks for a few minutes or until the meat is no longer pink.

Slice peppers and add to the beef. Then add the paprika, Worcestershire, water and 1/4 teaspoon fine salt. Simmer for 5 minutes or until the sauce has started to thicken slightly.

Serve goulash on a bed of baby spinach with sour cream swirled over.