1st Step
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them until all sides are seared. Remove and set aside the flesh.
2nd Step
Add the sliced onions to the same saucepan and sauté them until translucent. Add the garlic and red bell peppers. Sauté the vegetables for a few more minutes, until they begin to mellow.
3rd Step
If desired, stir in tomato purée, paprika, caraway seeds, dried thyme, and marjoram. A few minutes of cooking will enable the flavors to combine.
4th Step
Return the beef that has been seared to the saucepan, then add beef bouillon and diced tomatoes (with their liquids). Season the bouillon to flavor with salt and pepper, then bring all mixture to a simmer before reducing the heat to a low setting. Cover and simmer the goulash for approximately 1.5 to 2 hours, or until the beef is tender and the flavors have developed.
5th Step
Cook the penne macaroni or pasta according to the package instructions while the goulash simmers. Drain and reserve.
6th Step
