Traditional Hungarian Goulash in a Cauldron

1.Heat the vegetable oil in a large cauldron or heavy pot over medium heat.

2.Add the chopped onions and sauté until they are translucent and golden brown, about 5-7 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the beef cubes to the pot and brown them on all sides, about 8-10 minutes.

5.Sprinkle the sweet Hungarian paprika, caraway seeds, and marjoram over the beef and stir well to coat the meat evenly.

6.Add the tomato paste and mix thoroughly.

7.Pour in the beef broth, ensuring the meat is fully submerged. Bring the mixture to a boil.

8.Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally.

9.After 1 hour, add the sliced carrots, diced potatoes, chopped green and red bell peppers, salt, black pepper, and bay leaf to the pot.

10.Continue to simmer for another 30-45 minutes, or until the vegetables are tender and the beef is cooked through.

11.If you prefer a thicker goulash, mix the flour with a little water to form a slurry and stir it into the pot. Cook for an additional 5 minutes to thicken.

12.Remove the bay leaf before serving.

13.Serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.