In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 mins, until it begins to soften without colouring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
Return to the heat and cook for a couple of mins. Add the caraway seeds, thyme, garlic and stock to cover and stir thoroughly. simmer gently, uncovered for 2 hours, adding more stock if necessary.
Add the peppers, chilli, tomatoes and tomato puree and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. seson to taste.
Great recipe, thank you. Similar to Goulash I've had in Hungary. It's better to use crushed paprika like Eros Pista rather than chilli if you can get it, for a more authentic spiciness that can then be stronger as it doesn't build up the more you eat like chilli does. Also found it takes longer than half an hour to cook the potatoes through on a simmer heat, best to put them in 45-50 mins before the end.