Ivor Petrak's Goulash

Ingredients: 

2 tablespoons olive oil 

1 large onion, finely chopped 

1 teaspoon cumin seeds 

3 cloves of garlic, finely chopped 

1 lb stewing beef, cut into bite-sized pieces 

1 teaspoon salt 

½ teaspoon pepper 

2 tablespoons Hungarian sweet paprika 

1 tablespoon tomato paste 

4 cups beef stock 

2 carrots, sliced 

1 large potato, diced 

1 green bell pepper, seeded, deveined, and diced 

1 large tomato, diced 

1 teaspoon caraway seeds 

1 teaspoon dried marjoram 

1 teaspoon garam masala 

1 bay leaf 

¼ cup chopped parsley or cilantro, for garnish 

Crusty bread or dumplings, to serve 
 
Directions: 

1. Heat oil in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until softened and golden.
2. Add cumin seeds, increase the heat to medium-high, and sauté for 2 minutes. Add garlic and sauté for another minute. Add beef, season with salt and pepper, and brown for 5-7 minutes on all sides.
3. Stir in the paprika and tomato paste and cook for 1 minute to release the flavors. Pour in the stock and 2 cups of water.
4. Add carrots, potatoes, bell peppers, and tomatoes. Stir in caraway seeds, marjoram, garam masala, and the bay leaf.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 1½-2 hours, stirring occasionally, until beef is tender and flavors are well-developed.
6. Season to taste with more salt, pepper, and /or paprika. Discard bay leaf.
7. Ladle the hot goulash into serving bowls, garnish with parsley (or cilantro), and serve with crusty bread or dumplings.