Cut the meat into small cubes. Finely chop the onion and garlic. Cube the vegetables.
Fry the onion in hot oil until it becomes transparent.
Sprinkle with paprika and add a little water.
Add the meat, and flavor with salt, pepper, garlic, and caraway seed. Place the sweet pepper and tomato on top.
Simmer for an hour, and then add the vegetables and potatoes.
As soon as the potatoes are tender the dish is ready to serve.
Serve the goulash with thick, rustic bread and a full-bodied red wine.