Gulyásleves (goulash soup)

Instructions

1. Cut the meat into 2 cm cubes. Thinly slice the onions, chop the garlic, dice the pepper and carrots, and cube the potatoes.
2. Heat the oil in a large pot and fry the onions for 10 minutes over medium heat until well browned.
3. Add the meat and sear it for 5 minutes. Lower the heat, then add the tomato paste and garlic, and stir for 1 minute.
4. Off the heat, sprinkle in the paprika and caraway, stir quickly, then pour in the hot water or stock.
5. Add the bay leaf, cover and simmer gently for 1 hour, until the meat is nearly tender.
6. Add the pepper, carrots, chopped tomatoes and potatoes. Cook for another 25 minutes, until the vegetables are tender.
7. Adjust the seasoning, remove the bay leaf and let it rest for 5 minutes before serving piping hot with bread.