Step: 1/10

Pat the beef dry with kitchen paper and cut into small cubes.

Step: 2/10

Peel and finely dice the onion.

Step: 3/10

Wash, deseed and dice the peppers.

Step: 4/10

Heat the oil in a pan and sauté the meat and onion until browned all over.

Step: 5/10

Add the peppers and fry for 1 minute.

Step: 6/10

Add the paprika and tomato puree and mix well.

Step: 7/10

Add the stock and red wine and bring to the boil. Reduce the heat and leave to simmer over a medium heat for 20-30 minutes.

Step: 8/10

Wash and peel the potatoes, then cut into 1cm dice.

Step: 9/10

Add the potatoes to the goulash, bring everything to the boil again and simmer, stirring regularly, for 25 minutes.

Step: 10/10

Grate the zest from the lemon. Peel the garlic and chop it together with the lemon zest, caraway and a pinch of salt. Add to the goulash 5 minutes before the end of the cooking time. Serve with some chopped parsley and lemon zest.