Old Classic Fashioned Goullash

Instructions:

Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. You may need to do this in batches to avoid overcrowding.

Add Onions and Garlic: Once the meat is browned, add the chopped onions and garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.

Add Spices: Stir in the paprika and caraway seeds (if using), mixing well to coat the meat and onions.

Add Vegetables and Liquid: Add the chopped bell pepper, beef broth, diced tomatoes (with their juice), bay leaves, and any optional potatoes. Bring the mixture to a boil.

Simmer: 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. Stir occasionally and check if more liquid is needed; you can add water or broth as necessary.

Season: Once the meat is tender, taste and adjust the seasoning with salt and pepper.

Serve: Remove the bay leaves before serving. Goulash is often served with a dollop of sour cream on top, along with crusty bread or noodles.

Enjoy your hearty goulash! If you have any questions or need variations, just let me know! 😊