Goulash

Pat the meat dry with paper towels. Dice the onion, mince the garlic, and cut the carrot, potato, and bell pepper into uniform chunks.

Heat the oil in a large pot over medium-high heat. Working in batches, brown the meat on all sides, about 3–4 minutes per batch. Transfer to a plate.

In the same pot, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the paprika and tomato paste, cooking for 1–2 minutes to toast the spices and deepen the flavor.

Return the browned meat to the pot. Pour in the broth and stir well, scraping up any browned bits from the bottom. Add the bay leaves.

Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the meat is beginning to tender.

Add the carrots, potatoes, and bell pepper. Simmer covered for another 30–40 minutes until vegetables are tender and meat is very soft.

Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Simmer uncovered for 5 minutes more if a thicker consistency is desired.

Ladle into bowls and serve hot. Optionally serve over egg noodles, rice, or with crusty bread.