Wash the vegetables. Chop the onions in medium-large pieces. Peel and cut in large cubes the potatoes and let them soak in cold water.

In a large stockpot stir fry at high heat the chopped onions in hot olive oil. Saute until lightly brown.

At this point add the cubed beef and continue to stir fry until the meat changes color and turns brown.

Lower the heat and add abundant paprika according to your preference.

Add the tomato sauce, the beef broth or, in alternative, beef bouillon and water. Adjust of salt and pepper. Stir and then cover.

Let cook for one hour and a half, stirring from time to time and adding some more broth if necessary.

At this point add the potatoes in pieces and some more broth or water.

Let cook for additional 20 minutes or until the potatoes are fully cooked and the sauce is thick and creamy or let it more diluted for a great soup.

If you like, you can also add pieces of carrots and a hint of cumin in the Goulash stew.

Lean Chuck roast or beef shoulder are the perfect choice of meat for this yummy Goulash recipe.