Goulash

Cut the beef into large chunks yourself.

Slice the bacon thinly, focusing on the fatty parts, and dice the onion into small pieces.

Finely mince the garlic using a mincing tool.

Dice the bell peppers and keep them in a separate container.

Dice the celery to your preference.

Dice the carrots into bite-sized pieces and prepare them along with the parsnips.

Prepare canned Italian whole peeled tomatoes.

Cook the bacon over low heat to collect the pork fat and fry until golden.

Add the onion and garlic to the pork fat, and once the onions start to brown, add the bell peppers and stir-fry well.

Add caraway seeds, a spice essential for Goulash, along with the parsnips.

Add crushed red pepper to add a spicy kick.

Add the main ingredient, paprika powder, and stir-fry the spices and vegetables together according to the Hungarian secret method.

Stir-fry thoroughly, ensuring the seasoning and ingredients are evenly coated, while appreciating each piece of meat.

Once the meat is cooked so that no red raw color remains, pour in enough water to cover all ingredients and add the tomatoes.

Cover the pot with a lid and simmer for a while until the meat is partially cooked.

Transfer to a larger pot if necessary, then add the celery, carrots, and parsnips, and add more water until the ingredients are submerged.

At this stage, season with salt and pepper for the first time.

Cover with a lid and simmer over low heat until the carrots are mostly cooked.

Soak the potatoes, which release starch, in water and add them at the end.

Cover with a lid and simmer over low heat until the potatoes are fully cooked.

Taste and adjust the seasoning with salt to your preference, then add Italian parsley at the end.

Turn off the heat and stir well so the parsley is incorporated, and the Goulash is complete.