One Pot Hungarian Goulash

Instructions

1. Gather all ingredients and measure them out before you begin. This makes the cooking process much smoother.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Do this in batches if necessary to avoid overcrowding the pot. Transfer browned beef to a plate. Tip: Use paper towels to pat dry the beef cubes before browning for better caramelization.
3. In the same pot, add the onions and sauté for 5 minutes until soft and translucent. Add the minced garlic, stirring for another 1 minute.
4. Stir in the paprika and caraway seeds, cooking for 1 minute to release their flavors. Tip: Hungarian paprika is key to authentic flavor, so be sure not to skip this step!
5. Return the beef to the pot. Stir in the tomato paste, beef broth, water, and diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, stirring occasionally.
6. About 30 minutes before serving, add the bell peppers. Season with salt and pepper to taste. If you prefer a thicker stew, mix the flour with a little water to make a slurry and stir it into the goulash. Cook for the remaining 30 minutes.
7. Taste and adjust seasoning if necessary. Serve the goulash hot, garnished with fresh parsley if desired. It pairs wonderfully with bread or egg noodles. Tip: Allow the goulash to sit for a few minutes before serving to let the flavors meld together.