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Hungarian Goulash

Ingredients

• ▢ 1 kg/2 lb beef chuck , cut in 3.5cm / 1.5″ cubes (Note 1)
• ▢ 1 3/4 tsp cooking salt / kosher salt
• ▢ 1 tsp black pepper
• ▢ 1 tbsp extra virgin olive oil
• ▢ 2 tbsp/ 30g unsalted butter
• ▢ 2 brown onions , cut into 1cm / 1/2″ squares
• ▢ 5 garlic cloves , finely minced
• ▢ 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
• ▢ 2 tomatoes , cut into 8 wedges then in half
• ▢ 1/4 cup Hungarian-style paprika (sub ordinary paprika, Note 2)
• ▢ 1 tsp caraway seeds , optional (Note 3)
• ▢ 1 bay leaf
• ▢ 1 litre / 4 cups beef stock/broth , low-sodium
• ▢ 2 carrots , peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
• ▢ 2 potatoes , cut into 1.2cm / 1/2″ cubes
• ▢ 1 tbsp finely chopped parsley , optional ga

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