Slovak-style Hungarian Goulash

1. In a large skillet, heat oil mixture over medium-high heat. Then add onions and meat and cook until the meat begins to release juices.
2. Then cover the skillet and continue to cook for 5-10 minutes, letting the meat continue to brown and release juices.
3. Add enough warm water until meat is covered.
4. Add salt, pepper, caraway, and marjoram.
5. Cover and cook for 5-10 minutes.
6. Add diced bell peppers, cubed potatoes, and sliced carrots.
7. Add more warm water if needed, until everything is covered and some of the vegetable pieces are floating.
8. Add Hungarian paprika to taste (should turn lovely reddish-brown).
9. Cover and let cook on medium-low heat for 1-2 hours until potatoes are tender. Taste during this time to test for spices. You can add more salt, pepper or paprika.
10. Once meat and potatoes are fork tender and liquid has a depth of flavors, add the beer (I like to drink the rest of the bottle while I’m cooking!).
11. Cover once more and cook another 10-15 minutes.
12. Add the tomato-basil tomato sauce (Barilla and Newman’s Own are my favorites).
13. Stir well, cover and let it simmer for another 15-20 minutes.
14. Serve with warm bread. If it’s too spicy, add sour cream.

Enjoy!