Beef Stew - Goulash

I only wish I could deliver to you the awesome aromas that are hugging my kitchen now, as well as the taste of this wonderful stew! Mhmmmm, mhmmmm! Yum!!!

Beef Stew - Goulash

1 ½ lb beef for stew, cut up into cubes
5-6 medium to large onions
1 bay leaf
Salt, ground black pepper, favorite seasoning
2 Tbsp tomato paste
1 Tbsp Paprika
1 Tbsp flour
Oil for sautéing
1 ½ to 2 lb potatoes

Put beef into cold water, until needed. Chop onions, and sauté them in a pot, in just enough oil to cover the bottom of the pan. Sauté them only until they are wilted, then add drained beef, and water to about an inch above the beef. Bring to boil, then reduce heat, and cook for 1 ½ to 2 hours, or until the meat is tender. As it losses water, keep adding boiling hot water to same height, just about an inch above the meat.

Peel potatoes, cut into quarters, and cook in a separate pan, then drain. In the meantime, finish the stew. Add bay leaf, salt, pepper, tomato paste, seasonings to taste. Let it come to a boil while you make the thickening agent.

In a frying pan heat some oil, just to cover the bottom, add 1 ½ Tbsp flour, and mix it well. Then add 1 Tbsp paprika seasoning, mix well, and transfer to stew. Mix well, remove from heat, let it set for a while, then add cooked potato quarters to it. Enjoy!