Heat vegetable oil and butter in a large pan over medium heat.

Sauté diced onions and minced garlic until softened (approximately 3 minutes).

Add sweet paprika powder, spicy paprika powder, tomato paste, sugar, and bouillon. Mix well.

Incorporate flour and mix well to create a roux.

Pour in dark beer and beef broth. Bring to a boil, then reduce heat to low.

Simmer covered for about 5 minutes.

Add diced carrots and large diced potatoes to the pan.

Season the cubed beef with salt and pepper.

Add the seasoned meat, bay leaves, cumin, and oregano to the pan.

Simmer covered for about 1.5 hours, or until the ingredients are well-incorporated and the meat is tender.

Serve each bowl of Goulasch with a tablespoon of sour cream and a piece of whole grain bread.