German Goulash

Preparation:

Preparation: Partially freeze the piece of meat, to make it easier to cut, then cut it into 1 cm thick slices. Divide each slice into strips and then cut these into cubes. Melt the butter in a saucepan and brown the finely chopped onions over moderate heat for 3-4 minutes, stirring constantly with a wooden spoon. Sprinkle the sautéed with a teaspoon of paprika and reduce the heat to low, to allow the spicy powder to be absorbed by the sauce and onions. Be careful not to let it burn. Add the tomato concentrate, stirring carefully to mix well, finally pour in the vinegar. Salt the diced meat and place them in the saucepan, then season everything with garlic, cumin and marjoram. Pour as much water over the preparation as needed to cover it and cook over moderate heat with the container covered for 20 minutes. After the indicated time, add the peeled and diced potatoes. Pour in more water to cover the ingredients and put the stew in the preheated oven (150 degrees), with the saucepan uncovered, for a couple of hours.