Prepare the beef by patting dry 2 pounds of beef chuck and seasoning it with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef in batches for about 5-7 minutes, then set it aside.

In the same pot, add another tablespoon of olive oil if needed, and reduce heat to medium. Add 2 chopped onions, sautéing for 5-6 minutes until soft and translucent.

Stir in 4 minced garlic cloves, 1 tablespoon of sweet paprika, 1 tablespoon of smoked paprika, 1 teaspoon of caraway seeds, and optional cayenne pepper. Cook for 1-2 minutes until fragrant.

Add 2 tablespoons of tomato paste to the pot, cooking for about 1-2 minutes. Stir constantly to avoid sticking.

Pour in 4 cups of beef broth and 1 cup of dry red wine (if using), scraping the bottom of the pot to lift any browned bits. Bring the mixture to a simmer.

Return the browned beef to the pot, along with 1 can of diced tomatoes and 2 chopped bell peppers. Stir everything together and bring to a simmer.

Cover the pot and let it simmer on low heat for 2-3 hours, stirring occasionally.

When the beef is nearly done, add 2 cubed potatoes to the pot. Cover and continue to simmer for about 20-30 minutes.

In a small bowl, mix 1 cup of sour cream with 2 tablespoons of flour until smooth. Carefully add this mixture to the goulash, stirring gently to combine.

Taste and adjust seasoning with salt and pepper as needed before serving.

Ladle the creamy goulash over a bed of traditional noodles or Spätzle and garnish with chopped parsley.