Prepare all the ingredients.
Pat the meat dry.
Cut the meat into 2cm cubes. Season with salt and pepper and mix well.
Peel and finely dice the onions.
Peel and finely chop the garlic.
Fry both in a large saucepan in hot oil.
Add the meat and fry until browned. Season with salt, pepper, paprika and caraway and stir in the tomato paste.
Sprinkle with the flour. Mix well, cook briefly, then pour in the stock.
Mix well, cover and simmer the goulash for 11/2 hours, stirring occasionally.
After about 1 hour, add the bay leaves and leave to simmer, covered, until done. Stir occasionally. Season with pepper, salt and caraway, and serve.