Ingredients 500g beef, cut into bite-size pieces
1 large onion
2 large potatoes
1 bell pepper
4 tablespoons of tomato sauce
1 tablespoon of parsley and 1 of celery leaves
2 bay leaves
Salt and pepper to taste
1 tablespoon of paprika
Chop the onion, cut the beef into bite size pieces, and chop the bell pepper and carrots. You will need the potatoes later so have them on hand. Don’t cut the beef into really small pieces because you will cook it for about an hour, it will shrink, and if it’s too small, it will harden too much.
In a large pot, saute the onion 10 minutes in 1 tablespoon of olive oil. Add the beef pieces and saute them for 10 more minutes, until the meat is no longer red.
Add the carrots and bell pepper and saute for 5 minutes. Take the pot off the heat and season the dish with salt, pepper, and paprika. Stir to cover the vegetables and the meat with the spices for a few seconds. Be careful because the paprika can burn very easily and it will leave a bitter taste in the food.
Add vegetable stock to cover the Gulyás, the bay leaves, and the tomato sauce. Bring it to a boil and then, let it simmer on medium heat with the lid on for 1 hour, depending on the beef you have.
Simmer it until the beef is cooked through. In the meantime, cut the potatoes into bite-size pieces and add them to the dish 10 minutes before you turn off the heat.
When you add the potatoes, also add the parsley and the celery leaves, finely chopped.
Let the stew sit for 10 minutes before you serve it. And then, serve it with bread and some spicy pickles.