Beef goulash with potatoes

Pat the beef goulash well dry with kitchen paper so it browns instead of steams. Cut any large pieces to about 3 cm.

• 300 g Stew meat

Heat 1 tbsp vegetable oil in a braising pot over high heat until it shimmers.

• 1 tbsp Vegetable oil

Lay half the meat in the pot with some space between the pieces and salt it. Brown hard on all sides for about 4 minutes. Only turn it once it releases from the bottom.

• Salt

Meanwhile, while step 3 runs

Meanwhile, peel the onions, halve them and cut into thin strips (about 300 g, as much as the meat).

• 3 Onions

Put the browned meat on a plate. Salt the rest of the meat and brown it the same way for about 4 minutes on all sides.

• Salt

Put the meat on the plate with the rest. Leave the brown bits in the pot. They carry the flavor.

Add the rest of the oil and the onions to the pot and salt them lightly. Over medium heat, brown slowly for about 15 minutes until golden brown, stirring often and scraping up the brown bits.

• 1 tbsp Vegetable oil
• Salt

Meanwhile, while step 7 runs

Meanwhile, peel the garlic clove and mince it finely.

• 1 Garlic

Add the garlic and tomato paste and toast for about 1 minute, stirring, until the paste darkens.

• 1 tbsp Tomato paste

Take the pot off the heat. Stir in the paprika, ground caraway and marjoram and toast in the residual heat for about 20 seconds. On a hot plate, paprika turns bitter.

• 1½ tsp Paprika
• 1 pinch Caraway seeds
• ½ tsp Marjoram

Immediately pour in 400 ml broth and scrape up the browned bits from the bottom. Put the pot back on the stove.

• 400 ml Vegetable broth

Add the meat with its juices from the plate and the bay leaf and bring to a boil. The meat should be just covered. If not, add a little water.

• 1 Bay leaf

Lay the lid on and braise over the lowest heat for about 60 minutes, so it only bubbles gently. Stir every 20 minutes and add a splash of water if needed.

Meanwhile, while step 13 runs

Meanwhile, halve the pepper, remove the seeds and white membranes and cut into pieces about 2 cm.

• 1 Bell pepper

Meanwhile, while step 13 runs

Meanwhile, peel the potatoes, cut them into equal pieces and cover them with cold water in a pot.

• 500 g Potatoes

Stir in the pepper pieces. Lay the lid on at an angle and braise for about 30 more minutes, until the meat is tender and the sauce is thick.

Meanwhile, while step 16 runs

Meanwhile, season the potato water with 1 tsp salt and bring to a boil over high heat.

• Salt

Meanwhile, while step 16 runs

While the goulash braises, cook the potatoes with the lid on over medium heat for about 20 minutes, until a knife slides in easily.

Meanwhile, while step 18 runs

Meanwhile, rinse the parsley, shake it dry and chop the leaves finely.

• ½ bunch Parsley

Take out a piece of meat: it's ready when it pulls apart easily with a fork. Otherwise braise 15–30 minutes more and test again.

Drain the potatoes into a strainer and let them steam dry briefly.

Remove the bay leaf. Season the goulash generously with salt and pepper.

• Salt
• Black pepper

Divide the goulash and potatoes onto plates and sprinkle with parsley.