2 medium potatoes, peeled and cut into 2.5cm cubes
3 carrots, peeled and sliced into thick rounds
1 red capsicum, sliced
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp ground caraway seeds
2 tbsp tomato paste
400g canned diced tomatoes
500ml beef stock
2 bay leaves
1 tsp dried marjoram
Salt and pepper, to taste
200g sour cream (optional, for serving)
Fresh parsley, chopped (for garnish)
Cooked egg noodles or crusty bread (for serving)
Instructions:
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.
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.
Add the Spices:
Stir in the sweet paprika, smoked paprika, and ground caraway seeds, cooking for 1 minute to release their aromas.
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.
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.
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.
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.
