Marha Pörkölt - (Not Quite Goulash)

Marha Pörkölt

Onion, one
Bell pepper, one
Beef cut for stew
Paprika
Olive oil
Garlic
Tomatoes
salt
pepper
water

Heat the oil in a heavy bottom saucepan. Add the onions and the bell pepper, cover until onion translucent, stirring occasionally, but do not brown. Add the garlic and saute until it imparts its aroma. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika and black pepper, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.

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