Hungarian beef goulash | Gulas unguresc

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced beef chuck and brown on all sides, about 8-10 minutes.

Incorporate sliced carrots and bell peppers, cooking for another 5 minutes.

Mix in tomato paste, paprika, caraway seeds, and bay leaves, stirring well.

Pour in beef broth and bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.

Add diced potatoes and continue to simmer for 30 minutes until they are cooked through.

Season with salt and black pepper to taste.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Allergens