The Best Goulash

Ingredients

• 2 pounds beef stew meat, cubed
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tablespoons flour (optional for thickening)
• Fresh parsley for garnish

Steps

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef stew meat in batches until well-seared. Remove the meat and set it aside.

2. In the same pot, add chopped onions and minced garlic. Sauté until the onions are translucent.

3. Stir in sweet paprika, caraway seeds, dried thyme, and the bay leaf. Cook for a minute until the spices become fragrant.

4. Add tomato paste, diced tomatoes, and beef broth to the pot. Bring the mixture to a simmer.

5. Return the seared beef to the pot. Season with salt and pepper to taste. Cover and let it simmer over low heat for about 1.5 to 2 hours or until the meat is tender.

6. Add chopped red and green bell peppers to the pot. Simmer for an additional 15-20 minutes.

7. If you prefer a thicker consistency, mix flour with a little water to make a paste and stir it into the goulash. Simmer for a few more minutes until the sauce thickens.

8. Adjust seasoning if needed and serve hot, garnished with fresh parsley.