-
1
Begin by heating up olive oil in a large pot.
-
2
Chop onions semi-finely and add to the large pot.
-
3
Saute the chopped onion on medium heat until nice and brown, add the cumin and saute for a further 2 minutes.
-
4
Stir occasionally ensuring the onion does not burn.
-
5
Once golden brown take off heat and let it rest covered for approximately 10 minutes.
-
6
Meanwhile, clean meat and chop into approximately 2cm cubes.
-
7
Put pot back on heat and add meat to pot and cook until meat has browned.
-
8
Add salt, pepper, sweet paprika, hot paprika, crushed tomatoes, tomato paste and mix well and saute until all is well combined.
-
9
Add bay leaves and ensure that the tomato paste does not begin burning so ensure you are watching out and mixing accordingly.
-
10
Add beef stock and mix well.
-
11
Cook on medium heat until the meat is tender.
-
12
Gut the bell peppers and dice into approximately 2cm by 2cm pieces.
-
13
Add the cut up bell peppers to the pot once the meat is nice and tender.
-
14
Cook until the bell peppers become tender but not too tender so they have somewhat of a little crunch to them.
-
15
Add marjoram and cook for a further 5 minutes.
-
16
Take the pot off heat and let the Goulash rest for about 10 minutes.
-
17
Serve in a more traditional way with, dumplings (knedle), halusky/galuski, spaetzle, pasta, rice, tarhonya, bread OR a more non traditional approach like, cous cous, quinoa, any other grains OR simply on its own.
