First, we need to brown the goulash. Use a heavy based saucepan or a casserole dish. On medium-high, heat oil and fry the goulash until browned. Remove and set one side.
In the same pot, add a bit more oil. Lower to medium heat. Add the onion, garlic, yellow pepper slices, red pepper slices. Mix it up and fry till softened. Anything from 5-10 minutes.
Return the Kudu with the tomato paste. Quickly stir. Now add the paprika and mix and fry for about 2minutes. The smell should be fantastic.
Now add the tin of tomato and the white wine. Give it a good mix
Bring to the boil quickly then lower to medium low heat. Cover and leave for 45 minutes. the last 15 minutes should be uncovered. If it looks too watery at this point, add just a touch of flour or if too dry, add white wine or water.
15 minutes of cooking uncovered, it should be ready.
Season with salt and pepper. Dish the sour cream into the middle of the pot, like one big dollop. Sprinkle the coriander around the sour cream.
Ready to serve!