Take this beef braising steak and cut it into cubes, peel the onion and then chop it finely, cut the pepper and the garlic cloves into small pieces.
Cut the tomato in half and then grated it with the cut side until only the peel that I threw remained.
Heat three tablespoons of oil in a Dutch oven and then I put the pieces of meat to fry. Fry the meat for 2-3 minutes until it got a copper colour, turning them on each side, then take them out on a plate.
In the same Dutch oven add one tablespoon of pork lard to melt and put the onion, garlic and pepper to fry over medium heat.
Sauté it for about two or three minutes on medium heat and then put the pieces of pre-fried meat back in the pot.
Season with sea salt, freshly ground pepper, paprika (if possible Hungarian), bay leaf and dried marjoram, add the grated tomato after which pour about half a litre of water.
Put the lid on and let it simmer until the meat is cooked and becomes very soft, around one and half hour.
Can be served with gnocchi, mashed potatoes, polenta or dumplings.