Hungarian Goulash

Step 1

To a large Dutch oven set over medium heat, add the oil and onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Turn the heat to high, add the beef, and season generously with salt and black pepper. Cook, stirring frequently, until the meat is lightly browned, about 6 minutes. Stir in the paprika, caraway, marjoram, and garlic, and cook until fragrant, about 30 seconds. Add the carrots, parsnips, and 5 cups of water. When the liquid boils, turn the heat to medium-low and cook, covered, until the beef is nearly tender, 40–50 minutes.

Step 2

Uncover the pot, add the potatoes, and cook until tender when pierced with a fork, about 25 minutes. Add the tomato and frying pepper, cook 10 minutes more, and serve.