STOVETOP AND OVEN METHOD
Season the beef with salt and pepper. Turn the oven on to 160C/325F.
In a large casserole dish with a heavy lid, heat a little olive olive oil or olive oil spray. Cook the onions gently, stirring every now and again, for about 5-7 minutes, or until they are softened.
Turn heat up and add the chopped garlic, caraway seeds and salt. If necessary, add the beef in small batches. Brown the beef for about two minutes.
Remove the pan from the heat. Add the paprika to the pan, stirring well to incorporate it into the meat.
Turn off the heat and add the beef stock and tomatoes to the pot.
Bring to a simmer. Cover and cook for one hour on the stove or in a preheated 160C/325F oven.
Cover the potatoes and mix them in. Cook for an additional hour.
Add the peppers to the pan and continue cooking for 30 minutes.
Season the dish by checking it and adding salt and freshly ground pepper as needed. To soak up the sauce, serve with some soured cream or crusty bread.
INSTANT POT GOULASH
You can make a thicker stew by adding 1 cup (250ml), beef stock
Select Saute, heat oil, and cook the onions 5 minutes, stirring.
Add the garlic and caraway seeds. Seal the beef by searing it in batches, if needed.
To deglaze the pot, add a little stock. Add the carrots, potatoes, and paprika to the pot.
Mix the beef stock with the tomatoes. Do not stir.
Turn on the vent and seal. Cover and cook for 35 minutes under high pressure. Let stand for 10 minutes, then release manually.
Add the peppers to the pan and then select Saute again. Cook for 5 minutes or until the peppers are slightly softened. Season with salt and pepper, then serve.
SLOW COOKER METHOD
You can make a thicker stew by adding 1 cup (250ml), beef stock
Steps 1-5 are for stove. Next, transfer the mixture to the slow cooker and add the potatoes. Cook on low for 7 hour without opening the lid.
Cover and add the sliced peppers. Let the peppers cook for about 30 minutes, or until they are softened. Make sure to taste the seasoning before serving.
