Beef Goulash

Trim the beef if necessary, then wash, dry and cut it into 3 cm cubes. Peel the onions and either slice them thinly or chop them finely. Peel and chop the garlic.

Heat the oil in a large pot. Add the onions and the salt, then cook while stirring until the onions become translucent and release their juices. Do not let them burn.

Add the garlic and cook briefly, just until fragrant.

Add the beef cubes and stir until the meat is browned on the outside, taking care not to overcook it.

While stirring continuously, mix in the tomato paste and ground red paprika.

Pour in the water, add the bay leaves and mix well. Cover the pot, then season with the ground pepper.

Reduce the heat and cook very slowly for 2 to 3 hours, stirring several times during cooking, until the onions have dissolved into the sauce and the beef is tender.

Add a little more liquid during cooking if necessary.

Serve the finished beef goulash in deep plates with your preferred side dish or homemade bread.