Beef Goulash

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps create a better sear on the meat.
2. Sear the meat
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer the seared meat to a plate and set aside.
3. Sauté the aromatics
   In the same pot, reduce heat to medium and add the chopped onions. Cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the diced bell peppers and cook for 5 minutes until they begin to soften.
4. Add the spices
   Add both sweet and hot paprika, caraway seeds, and tomato paste to the pot. Stir continuously for about 30 seconds to toast the spices without burning them. The mixture should become very fragrant.
5. Return beef and add liquid
   Return the seared beef to the pot along with any accumulated juices. Add the bay leaves and pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until the beef is starting to become tender.
6. Add vegetables
   Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 45 minutes to 1 hour, until both the vegetables and beef are completely tender. The sauce should have thickened somewhat.
7. Final seasoning
   Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the goulash is too thin, you can simmer uncovered for 10-15 minutes to reduce the liquid.
8. Serve
   Ladle the goulash into bowls and top each serving with a dollop of sour cream. Serve hot with crusty bread or buttered egg noodles on the side.