Hungarian Goulash

1. Sauté Onions and Garlic:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add chopped onions and sauté until softened.
2. Add Meat and Spices:
   • Add the beef stew meat to the pot. Sprinkle with paprika, caraway seeds, salt, and black pepper. Cook until the meat is browned on all sides.
3. Stir in Tomato Paste:
   • Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes.
4. Pour in Beef Broth:
   • Pour in the beef broth and add the bay leaves. Stir well to combine.
5. Simmer Goulash:
   • Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.
6. Add Vegetables:
   • Add the diced potatoes, sliced carrots, and chopped red bell pepper to the pot. Continue to simmer until the vegetables are cooked and the meat is fork-tender.

1. Adjust Seasoning:
   • Taste and adjust the seasoning with salt and black pepper.
2. Optional Thickening:
   • If you prefer a thicker stew, you can mix 1 tablespoon of flour with a little water to make a slurry. Stir this into the goulash and cook for an additional 10-15 minutes.
3. Serve:
   • Remove the bay leaves. Serve the Hungarian Goulash hot, garnished with chopped fresh parsley, and a dollop of sour cream on top.

Enjoy your comforting bowl of Hungarian Goulash!