Heat up the oil in a pot and braise the chopped onions until they get a nice golden brown color.

Add the beef cubes and sauté them till they get a bit of brownish color.

Sprinkle the braised onions and meat with paprika while stirring them to avoid getting the paprika burnt.

(paprika burns very quickly).

The meat will probably let out its own juice. Let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has a stronger flavor),

the ground caraway seeds,

some salt

ground black pepper,

the bay lea.

Pour enough water to cover the content of the pon and let it simmer on low heat for about 1.5-2 hours.

(It can take longer depending on the type and quality of the beef), add the diced carrots, parsnip, potatoes, celery leaf and bay leaf, some more salt if necessary (vegetables tend to call for more salt).

You’ll probably have to pour some more (2-3 cups) water too.

When the vegetables and the meat are almost done add

the fresh tomato cubes or paste and

the sliced green peppers.

Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

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NOTE: Goulas originally is a soup. Control the amount of water following how thick or thin you want the goulas to be.

You may add pepper flakes of fresh hot pepper if you like it hot and spicy

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