Heat the vegetable oil in a large Dutch oven or other heavy pot by placing it over medium-high heat.
Step 2
Add the beef pieces to the saucepan in batches, being sure not to overwhelm the pot by adding too many pieces at once. Begin by browning the meat on both sides, after which you should take it from the saucepan and put it aside.
Step 3
Add the chopped onions to the same saucepan and continue to sauté them until they become translucent and develop a small caramelization.
Step 4
Add the minced garlic as well as the red bell pepper that has been diced. Continue to sauté the peppers for a few more minutes, until they become more tender.
Step 5
Stir in the dried thyme, salt, and pepper, along with the dried tomato paste, paprika, and caraway seeds. Toasting the spices in the oven for around two minutes helps enhance their flavor.
Step 6
Add the meat that has been browned back into the saucepan, along with any fluids that have collected throughout the cooking process. To evenly distribute the delicious spices over the steak, mix thoroughly.
Step 7
Add the beef broth and diced tomatoes, along with the juices from the tomatoes. Bring the concoction up to a rolling boil.
Step 8.
Bring the goulash to a simmer over low heat, cover the pot, and let it cook for about 1.5 to 2 hours, or until the meat is fork-tender and the flavors have converged.
Step 9
Add the elbow macaroni or another kind of pasta of your choosing and stir to combine. Maintain a low simmer for another 10–15 minutes, or until the pasta reaches the desired degree of firmness in the center.
SERVE AND ENJOY:
