In a large skillet, heat a splash of oil and sauté the diced onion until translucent. Toss in the garlic and cook for another minute. This step builds the savory base—don’t rush it! Stir often so nothing burns.

Add the ground beef and cook until it’s fully browned. Break it up with a spatula as it cooks. Drain any excess fat if needed. Now’s a good time to season with a bit of salt and pepper.

Stir in the chopped bell peppers, diced tomatoes, and paprika. Let everything simmer together so the flavors get cozy. About 10–15 minutes should do it—just until the peppers soften and the sauce thickens.

Give it a taste and adjust salt, pepper, or paprika as needed. Want more kick? A pinch of chili flakes can spice it up nicely. Too thick? Add a splash of water or broth.

Spoon the goulash over warm rice and top with sour cream or fresh parsley if you like. Serve hot and dig in. Bonus tip: leftovers taste even better the next day!