Step 1

Chop the onion and carrots as desired, dice the pepper and fry in vegetable oil. Season with paprika, add tomato paste and fry for 1 minute.

Step 2

Separately fry the diced meat until lightly browned and combine with the vegetables. Add chopped garlic, cumin, half a liter of broth, salt and mix. Cover with a lid, bring to the boil, reduce the temperature and simmer for 1.5-2 hours.

Step 3

After the time is up, add the diced potatoes, peppers and remaining broth. Cover with a lid and simmer for another 20-25 minutes.

Step 4

Let the goulash stand for 10 minutes and serve. Enjoy.