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1
Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently.
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2
Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve.
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3
Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour.
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4
Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides.
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5
Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan.
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6
Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes.
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7
Add in the tomato paste and stir 1 minute.
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8
Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot.
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9
Cook 30 minutes, until beef is just tender.
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10
Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes.
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11
Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice.
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12
Place the goulash into a casserole dish and top with potatoes.
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13
Cool the dish completely and store for make-ahead meal.
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14
Preheat the oven to 375 degrees F.
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15
Reheat and bake until heated through and potatoes are brown on top, 45 to 60 minutes.
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16
If you do not make this dish as a make ahead meal then brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges.
