Hungarian Goulash

Cut the beef into cubes about 2 cm on each side, finely chop the onion and garlic, dice the carrot and bell pepper, and cut the potatoes into 1.5 cm cubes.

In a Dutch oven or heavy-bottomed pot, heat the sunflower oil and sauté the onion over low heat for 5-7 minutes until soft and translucent, without letting it brown.

Add the beef and cook over medium heat for 7-8 minutes, stirring, until the pieces turn pale and lightly brown.

Add the garlic and bell pepper, and cook for another 3-4 minutes, stirring occasionally.

Remove the pot from the heat, stir in the sweet paprika and ground caraway, mix quickly, and immediately pour in a little water so the paprika doesn't scorch and turn bitter.

Return to the heat, add the tomato paste, bay leaf and remaining water, bring to a boil, reduce the heat to low, cover with a lid and simmer for 45 minutes.

Add the carrot and potatoes, season with salt and pepper, and cook for another 30-35 minutes until the meat and vegetables are tender, adding more water if needed.

Remove the bay leaf, taste the dish and adjust the salt if necessary.

Serve hot, sprinkled with fresh chopped parsley.