Beef Porkolt

Preparation:

Preparation: You can use meat from different cuts of beef, as long as they are reduced to cubes of uniform size (3 cm per side), in order to ensure uniform cooking. Peel the onions and cut them into slices, then fry them in a saucepan with the hot lard over low heat for 5 minutes. Add the paprika, mix and let the sautéed brown, then wet it with two tablespoons of water. Salt the diced meat and put them in the casserole too. Brown them lightly on all sides, then add plenty of water, cover the container and cook for 2 - 2 and a half hours. Wash the peppers, remove the seeds and the internal white membranes and cut the pulp into small pieces. Clean the tomatoes and divide them into wedges. When about two-thirds of the cooking time has elapsed, put the finely chopped tomatoes, peppers and garlic cloves into the saucepan. Finish cooking and serve.