While the beef is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let it rest while you chop or gather the rest of your ingredients.
Preheat the oven to 325 degrees F, if you are using it.
Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with the remaining beef, adding more oil if necessary.
Lower the heat to medium and add butter along with a drizzle of olive oil, onions, and mushrooms (if using). Cook, stirring often, until the onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
Add garlic, sweet paprika, caraway seeds, and thyme, and sauté for about 30 seconds, allowing the flavors to bloom.
Now, add all the remaining ingredients for the Goulash up to the “add later” part (including carrots through bay leaves). The broth should barely cover the ingredients, so adjust as necessary, depending on your pot and whether you omitted the carrots or mushrooms.
Bring the pot to a simmer, cover, and then transfer to the preheated oven. Cook for 1 hour.
After an hour, remove the pot from the oven. If you're using potatoes, add them now. Cover and return to the oven, cooking for an additional 1 ½ to 2 hours, until the beef and potatoes are very tender.
Once cooked, remove the dish from the oven to the stove. If you want a thicker Goulash, make a cornstarch slurry by mixing 2 tablespoons cornstarch with ¼ cup of cold beef broth or water in a liquid measuring cup until fully dissolved. Slowly whisk into the Goulash over low heat and bring to a simmer for 5-10 minutes until thickened.
Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or American egg noodles) garnished with a dollop of sour cream and chopped parsley if desired.
If you prefer, follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including potatoes) to a 6-quart (or larger) slow cooker. Cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours until the beef is very tender.
If you want a thicker Goulash after the beef is tender, make a cornstarch slurry again as mentioned earlier and whisk it into the Goulash, cooking on HIGH for an additional 30 minutes.
