Hungarian Goulash

4 tbsp. sunflower or canola oil
2 yellow onions, chopped
1 1⁄2 lbs. beef chuck, trimmed
   and cut into 1⁄2" cubes
1/2 c. Red wine
Kosher salt and freshly ground
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, cut into 1⁄2" cubes
2 medium parsnips, cut into 1⁄2" cubes
1 1⁄2 #medium new potatoes, peeled
   and cut into 1⁄2" cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped

Heat oil in a 5-qt. dutch oven over medium heat. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes.

Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes.

Add wine and using a wooden spoon, make sure to scrape the brown bits off the bottom of the pot.  Reduce liquid by half.  Add carrots, parsnips, and 4 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.  Serve and Enjoy!

SERVES 4 – 6