Hungarian Goulash with Ground Meat and Paprika

1.Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the onions and cook, stirring often, until soft and golden, about 8 minutes.

2.Add the garlic and cook for 1 minute until fragrant. Stir in the ground meat, breaking it up with a spoon, and cook until browned, about 6-8 minutes.

3.Sprinkle in the sweet Hungarian paprika and smoked paprika, stirring constantly for 1 minute to bloom the spices and release their aroma.

4.Add the diced red and green bell peppers, carrots, and potatoes. Stir to combine and cook for 3-4 minutes until the vegetables begin to soften.

5.Mix in the diced tomatoes, tomato paste, beef broth, caraway seeds, marjoram, and bay leaf. Season with salt and freshly ground black pepper to taste.

6.Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

7.Remove the bay leaf. Taste and adjust seasoning if needed. Ladle the goulash into bowls, garnish with chopped parsley, and serve with a generous dollop of sour cream.