1. Begin by heating up olive oil in a large pot. 2. Chop onions semi-finely and add to the large pot. Saute the chopped onion on medium heat until nice and brown, add the cumin and saute for a further 2 minutes. 3. Stir occasionally ensuring the onion does not burn. Once golden brown take off heat and let it rest covered for approximately 10 minutes. 4. Meanwhile, clean meat and chop into approximately 2cm cubes. 5. Put pot back on heat and add meat to pot and cook until meat has browned. 6. Add salt, pepper, sweet paprika, hot paprika, crushed tomatoes, tomato paste and mix well and saute until all is well combined. 7. Add bay leaves and ensure that the tomato paste does not begin burning so ensure you are watching out and mixing accordingly. 8. Add beef stock and mix well. Cook on medium heat until the meat is tender. 9. Gut the bell peppers and dice into approximately 2cm by 2cm pieces. Add the cut up bell peppers to the pot once the meat is nice and tender. 10. Cook until the bell peppers become tender but not too tender so they have somewhat of a little crunch to them. 11. Add marjoram and cook for a further 5 minutes. 12. Take the pot off heat and let the Goulash rest for about 10 minutes. 13. Serve in a more traditional way with, dumplings (knedle), halusky/galuski, spaetzle, pasta, rice, tarhonya, bread OR a more non traditional approach like, cous cous, quinoa, any other grains OR simply on its own. ---------------------------------------------------------------------------
Nutrition
Ingredients
