Instructions:
- Brown the beef: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Add spices: Stir in the paprika and caraway seeds (if using), allowing the spices to bloom in the oil for about 1 minute.
- Simmer the goulash: Add the diced tomatoes (or canned tomatoes), tomato paste, beef broth, thyme, salt, and pepper. Stir to combine. Return the browned beef to the pot, ensuring it’s fully covered with the liquid. Bring to a simmer.
- Cook the beef: Reduce the heat to low and cover the pot. Let the goulash simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender. If the sauce gets too thick, you can add water or more broth to reach your desired consistency.
- Final adjustments: Taste and adjust seasoning, adding more salt, pepper, or paprika as needed.
- Serve: Garnish with freshly chopped parsley and serve with bread, mashed potatoes, or over egg noodles.
This beef goulash is rich in flavor with tender beef and a warm, comforting sauce. You could also add vegetables like carrots or potatoes if you like a heartier dish! Would you like some tips on how to make this dish even more flavorful?