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Ingredients:
Directions:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
In the same pot, add the chopped onions and sauté until softened and golden, about 8-10 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes. Add the sweet paprika, hot paprika (if using), caraway seeds, bay leaf, and marjoram, stirring to combine.
Return the browned beef to the pot and pour in the beef broth and red wine (if using). Bring to a simmer, then reduce the heat to low. Cover and cook for 2-2.5 hours, or until the beef is tender.
Adjust seasoning with salt and pepper to taste.
Serve the goulash hot, garnished with fresh parsley.
This dish pairs wonderfully with potatoes, noodles, or spaetzle.