• Pour 1 tablespoon of olive oil in to a medium-large casserole dish with a lid or Dutch oven and heat over a medium heat.
• Add the cubed beef and brown all over, then remove from the pan.
• Add the remaining 1 tablespoon of oil to the pan, lower to heat to low and add the onion. Cook until translucent - around 5-7 minutes. If the onion starts to catch, carefully add a splash of water and stir to scape the bits off the bottom of the pan.
• Add the garlic and cumin seeds and cook for a minute, until fragrent, then stir in the tomato paste and cook for 30 seconds.
• Return the browned meat to the pan and pour over the stock. Add the salt, bay leaf and ¼ teaspoon of sweet paprika.
• Turn the heat up, bring the goulash to a boil then turn the heat down to a simmer. Cover with a lid and simmer gently for 2 hours.
• After 2 hours, add the chopped pepper / capsicum and potatoes. Cover and simmer for 25-30 minutes, until the potatoes are tender.

Prepare The Seasoning Mix

• Mix the lemon zest, dried oregano and sweet paprika together in a small bowl.
• Take 2-3 tablespoons of the goulash sauce and stir in to the seasoning mix until well combined.
• Pour the seasoning mix in to the goulash, stir well, then simmer with the lid off for 5 minutes.
• Serve the goulash straight away sprinkled with fresh parsley, or cool and store in the fridge for up to 3 days, or freeze for up to 3 months.