Pat the beef dry with kitchen paper and cut into small cubes.
Peel and finely dice the onion.
Wash, deseed and dice the peppers.
Heat the oil in a pan and sauté the meat and onion until browned all over.
Add the peppers and fry for 1 minute.
Add the paprika and tomato puree and mix well.
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.
Wash and peel the potatoes, then cut into 1cm dice.
Add the potatoes to the goulash, bring everything to the boil again and simmer, stirring regularly, for 25 minutes.
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.