Preparation
Step: 1/10

Prepare all the ingredients.

Step: 2/10

Pat the meat dry.

Step: 3/10

Cut the meat into 2cm cubes. Season with salt and pepper and mix well.

Step: 4/10

Peel and finely dice the onions.

Step: 5/10

Peel and finely chop the garlic.

Step: 6/10

Fry both in a large saucepan in hot oil.

Step: 7/10

Add the meat and fry until browned. Season with salt, pepper, paprika and caraway and stir in the tomato paste.

Step: 8/10

Sprinkle with the flour. Mix well, cook briefly, then pour in the stock.

Step: 9/10

Mix well, cover and simmer the goulash for 11/2 hours, stirring occasionally.

Step: 10/10

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.