2 onions, chopped
3 pounds diced lamb
2 bay leaves
4 tablespoons tomato paste
water, as needed
1 tablespoon paprika
1 large red bell pepper, seeded and diced
4 pounds potatoes, peeled and chopped
Heat the oil in a Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, until soft and browned. Add the lamb, bay leaves, and tomato paste and stir. Pour in just enough water to cover the meat (will depend on size of pan used). Stir gently then bring the goulash to a simmer. Let simmer, uncovered, for 20 minutes. Stir in the paprika, bell pepper, and potatoes. Let simmer for 20-30 minutes longer or until the potatoes are tender. Remove the bay leaves before serving. Season to taste with salt and pepper, if needed.