1. Prepare the Ingredients

• Chop the onions and green pepper.
• Mince the garlic and dice the tomato.
• Cut the beef chuck roast into bite-sized cubes for even cooking.

2. Cook the Onions

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onions and sauté for about 10–12 minutes, stirring occasionally, until golden brown and caramelized.

3. Brown the Beef

• Add the beef cubes to the pot with the onions.
• Season with ½ tsp kosher salt and ½ tsp black pepper.
• Sear the beef on all sides, about 5–7 minutes, to lock in the flavor.

4. Add Vegetables and Spices

• Stir in the chopped green pepper, minced garlic, and diced tomato.
• Add the sweet paprika, dried marjoram, and caraway seed. Cook for 2–3 minutes to bloom the spices.

5. Add Tomato Paste and Liquids

• Stir in the tomato paste to coat the meat and vegetables evenly.
• Pour in the beef broth and dry red wine, scraping the bottom of the pot to release any browned bits.
• Add the bay leaf and the remaining ½ tsp of kosher salt.

6. Simmer the Goulash

• Bring the mixture to a gentle boil, then reduce the heat to low.
• Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.

7. Finish the Goulash

• Once the beef is tender, remove the bay leaf.
• Stir in the sour cream until fully blended.
• Taste and adjust the seasoning with more salt and pepper if needed.

8. Serve

• Serve the goulash hot over egg noodles, boiled potatoes, or alongside crusty bread.
• Garnish with an extra dollop of sour cream or freshly chopped parsley for added flavor and presentation.