Italian-Style Goulash

Method

1. Finely chop the onion and add it to a large pot with a generous drizzle of extra virgin olive oil and a pinch of salt. Sauté gently with the lid on to soften the onion.
2. In a separate hot iron pan, add more olive oil and sear the beef cubes until well browned on all sides. Do this in batches if needed to avoid overcrowding.
3. Once the onion is translucent, add sweet paprika, hot paprika, minced garlic, cumin seeds, and bay leaves. Stir well, then add tomato paste and mix until everything is well combined and fragrant.
4. Add the browned meat to the pot along with any juices from the searing pan. Stir to coat the meat with the paprika mixture. Add a little more salt if needed.
5. Cover the pot partially and let it simmer on low heat for about one and a half hours, until the meat is tender.
6. After 1.5 hours, add two potatoes and two carrots cut into chunks. Continue cooking for another 20–30 minutes until the vegetables are tender.
7. Adjust seasoning if needed. Serve hot. The goulash is even better the next day; pair it with a beer or red wine if desired.