Hungarian Goulash | Cruise Scoop

Ingredients

• 2 med onions, chopped
• 2 Tbsp (30 ml) vegetable oil
• Dash of salt
• 2 Tbsp (15 g) sweet paprika
• 1 Tbsp (7.5 g) hot paprika
• 1½–2 lb (680–907 g) boneless chuck, trimmed and cut into 1-inch (2.5-cm) cubes
• ½ tsp (1.5 g) whole peppercorns, lightly crushed
• 3 lg bay leaves
• 1 red bell pepper, seeded and sliced
• 1 lg tomato, peeled and chopped into large chunks
• 3 med carrots, peeled and sliced
• 2 med turnips, peeled and sliced
• 4 cloves garlic, peeled and finely chopped
• ½ tsp (1.5 g) ground caraway seeds
• 2 lg (907 g) boiling potatoes, peeled and sliced
• Salt and pepper to taste