Directions

1. Heat the oil in a large heavy-based pan. Cut the beef into cubes and fry in batches, until nicely browned on all sides. Remove and set aside.

2. Finely dice the onions and sauté them in the same pan in the remaining oil until translucent. Finely chop the garlic, add it to the onions and fry briefly.

3. Add the tomato paste and lightly toast while stirring. Then add the paprika powder (sweet and spicy) as well as the marjoram, caraway seeds and bay leaves and fry briefly to allow the flavours to develop.

4. Deglaze with red wine (or alternatively more broth) and let the liquid boil down a little. Then add the beef broth and vinegar. Mix everything well.

5. Put the fried meat back into the pot, cover and let it stew over low heat for about 2 hours. The goulash should simmer gently to tenderise the meat.

6. If you use bell peppers, cut them into strips and add them to the pot after about an hour and a half so that they still have a little bite.

7. Finally, season the goulash with salt and pepper. If the sauce is too thick, you can add a little broth, and if it is too thin, let the goulash boil down a little uncovered.