FRY THE BEEF CUBES
-Fry the beef cut in cubes for 2-3 minutes until it gets a copper colour.
-Take the beef cubes out on a plate and set them aside for a while.
FRY THE VEGETABLES
-Put the onion, garlic and pepper, all finely chopped, to fry over medium heat until the onion becomes glassy.
-Sauté it for about two or three minutes.
SEASON THE STEW
-Put the pieces of pre-fried beef cubes back in the pot.
-Season with sea salt, freshly ground pepper, Hungarian paprika, ay leaf and dried marjoram.
SIMMERING BEEF GOULASH
-Add the chopped tomato, after which pour about two cups of water.
-Put the lid on and let it simmer until the meat is cooked and becomes very soft, about one and a half hours.
READY TO SERVE
-This was my delicious Dutch oven beef goulash version, ready to serve.
Keep it in the fridge and consume it three to four days after preparation.
SERVING THE GOULASH
-Serve with the delicious potato gnocchi that I just boiled them, with hot chilly pepper and a glass of cold beer.