Beef Goulash

Instructions:

1. Brown the Beef:
   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the diced beef in batches, searing on all sides until browned. Remove and set aside.
2. Cook the Onions and Garlic:
   • In the same pot, add the chopped onions and cook until softened and golden, about 5-7 minutes.
   • Add the minced garlic and sliced red capsicum, cooking for another 2-3 minutes.
3. Add the Spices:
   • Stir in the sweet paprika, smoked paprika, and ground caraway seeds, cooking for 1 minute to release their aromas.
4. Tomatoes and Stock:
   • Add the tomato paste and cook for 2 minutes, stirring constantly.
   • Return the browned beef to the pot, then add the canned diced tomatoes and beef stock. Stir to combine.
5. Add Potatoes and Carrots:
   • Add the potatoes, carrots, bay leaves, and dried marjoram.
   • Season with salt and pepper, then bring the mixture to a boil.
6. Simmer:
   • Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes and carrots are cooked through.
7. Serve:
   • Once cooked, remove the bay leaves.
   • Serve the goulash hot, garnished with fresh parsley and a dollop of sour cream if desired.
   • Accompany with cooked egg noodles or crusty bread.