In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the diced onion and cook, stirring frequently with a wooden spoon, until the onion begins to soften, about 2 to 3 minutes. Remove from the heat and stir in the paprika. Mix well, then add a little of the measured beef stock or water and return to a simmer for a few minutes. Add more of the measured liquid as needed to prevent the mixture from drying out and to create a sauce.

Add the meat, salt, pepper, caraway seeds and bay leaves. Then add the diced tomato and sweet yellow Hungarian peppers. Stir to coat everything with the sauce, bring to a boil, then cover and simmer on medium-low heat, stirring occasionally, for one hour.

Add the potatoes, carrot and mashed garlic. Continue cooking for an additional 30 minutes, or until the meat is tender and the potatoes and carrot are cooked through. The longer you cook this on low, the more tender the stew meat will become.

Once the meat is fork-tender, nearly falling apart, add the remaining beef stock or water from the measured 4 cups. Bring the goulash back to a boil and add the csipetke noodles. Cook until the noodles float to the top and are cooked through, approximately five minutes. Serve with hearty bread, a dollop of sour cream or pogacsa.