Step 1

1. In a large pot, heat up the oil to medium heat, add onions and sauté for 5 minutes or until they start to turn a golden colour

Step 2

2. Stir in paprika, marjoram, caraway and cayenne and cook until just fragrant about 30 seconds

Step 3

3. Increase the heat to medium-high. Add the beef and cook until all the sides are no longer pink about 5 minutes. Stirring as needed

Step 4

4. Add wine, tomatoes, tomato paste, bay leaves, salt and water. Bring to boil, cover and reduce the heat to low. Cook for 1 hour or until the beef is tender. This depends on the cut of meat

Step 5

5. Add the potatoes, carrots and bell pepper and cook until the potatoes are fork-tender, about 15 minutes. At this point, you may need to add more water, depending on how thick you like the goulash. Remove the bay leaves before serving

Step 6

6. To serve, top with a dollop of sour cream and fresh parsley