Classic Hungarian Goulash

Cut the beef into large chunks and season with salt and black pepper.

Heat a large pot over medium heat and add a bit of oil.

Add the chopped onions and garlic, sauté until soft and translucent.

Increase the heat and add the beef chunks, browning them on all sides.

Sprinkle sweet paprika over the beef and stir to coat.

Add chopped bell peppers, carrots, and potatoes to the pot.

Pour in the vegetable broth, ensuring the beef and vegetables are covered with liquid.

Add bay leaves and bring to a boil, then reduce heat to low and simmer for about 1.5 hours or until beef is tender.

Adjust seasoning with more salt and pepper if needed, and remove bay leaves before serving.

Garnish with freshly chopped parsley and serve hot with rustic bread.