* 2 medium Onions, roughly chopped
* 2 tablespoons Lard
* 1.1 kg Stewing Steak, cubed
* 5 Cloves garlic, crushed with a few Caraway seeds and a little Salt
* 2 tablespoons Hungarian Paprika
* 2.8 Litres warm Beef stock
* ½ a tin of chopped Tomatoes
* 2 Green peppers, cut into rings
* 500 g Potatoes, Diced

===Method===
* Preheat the Lard to a low temperature in large pan.
* Add the Onions, and Stew until glossy, but not Brown.
* Add the Beef cubes and cook for about 10 minutes, stirring occasionally.
* Remove from the heat, add the Garlic mixture and the Paprika and stir.
* Once the Paprika has Stewed for 20 seconds or so, add the warm Beef stock. Do not allow the paprika to over cook or it will taste Bitter.
* Return to the heat, cover and Stew, still at a low temperature, for about an hour.
* Add the Tomatoes and Peppers and Simmer slowly for a further 30 minutes, adding to water, to maintain a Soup-like consistency if necessary.
* Finally, add the Potatoes and cook until they are done.

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