Hearty German Beef Goulash Soup

Cut the beef into 2.5 cm (1 inch) cubes. Season generously with salt and black pepper.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until deeply colored on all sides. Remove the beef and set aside.

Reduce heat to medium. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic, sweet paprika, hot paprika, and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant, being careful not to burn the paprika.

Return the beef to the pot. Deglaze with a splash of water or beef broth, scraping up any browned bits from the bottom. Pour in the remaining beef broth, add the diced potatoes and caraway seeds. Bring to a boil, then reduce heat to low, cover, and simmer for at least 90 minutes, or until the beef is very tender.

Add the chopped red bell pepper to the soup and continue to simmer, uncovered, for another 30 minutes, allowing the flavors to deepen and the bell pepper to soften.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, perhaps with a dollop of sour cream or a sprinkle of fresh parsley, and a slice of crusty bread. Enjoy!