Preparation Steps

• In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the beef in batches, then remove and set aside.
• Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the Hungarian sweet paprika, crushed caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
• Return the browned beef to the pot. Add the beef broth, diced tomatoes (undrained), and tomato paste. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender.
• Add the cubed potatoes and sliced carrots to the pot. Stir, cover, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
• Season the goulash with salt and black pepper to taste.
• Serve hot, optionally with a dollop of sour cream.