Beef Goulash

Method

Heat olive oil in a large, heavy-bottomed pot and brown the beef cubes in batches, setting them aside once coloured. Add sliced onions to the pot and cook until softened, then stir in the paprika powder and cook for 2 minutes to release its flavour, being careful not to burn it. Return the beef to the pot, add tomato puree, garlic, caraway seeds, bay leaves and beef stock, then bring to a simmer. Cover and cook for 1.5 hours until the beef is tender, then add potatoes and red peppers and continue simmering for another 30-40 minutes until the vegetables are cooked through. Season with salt and pepper to taste. Serve hot with crusty bread or egg noodles.