Gulaș unguresc de vită cu cartofi

Ingredients

• 1 kg beef shoulder
• 3 tablespoons olive oil
• 3 medium onions (450 g)
• 4 medium potatoes (600 g)
• 2 carrots (200 g)
• 1 leek (150 g)
• 3 green onions (30 g)
• 3 garlic cloves
• 2 bay leaves
• 1500 ml water
• 500 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• 400 g tomato juice (homemade)
• 1 red bell pepper (150 g)
• 15 g fresh parsley

Preparation

1. Pat the meat dry with kitchen towels, cut it into pieces and put it to boil in 1500 ml water, with 1 teaspoon salt and 2 bay leaves. Skim the water well and let it boil for 60 minutes, until the meat is tender when pierced with a fork. 2. Meanwhile wash the vegetables, peel them and chop them finely: the onions, leek, garlic, red bell pepper and green onion. Cut the carrots into rounds, and peel the potatoes and cut them into cubes. 3. Take the meat out of the water and put it on kitchen towels to drain. 4. Heat 3 tablespoons olive oil in a pan and, when it is hot, add the meat. Let it fry for about 5 minutes, until it browns at the edges. 5. Add the finely chopped onions, stir and leave for 2 minutes. Then add the rest of the vegetables, that is the leek, garlic, red bell pepper, green onion and carrots, and leave for 3 minutes. 6. Add 2 tablespoons tomato paste, 400 g tomato juice, 1 tablespoon sweet paprika, 1 teaspoon cumin and 1/2 teaspoon ground black pepper. Stir and leave for 5 minutes on low heat. 7. Move everything to a pot, add 500 ml water and the diced potatoes. 8. Let it simmer for about 30 minutes, until the sauce reduces and the potatoes are cooked. 9. Add the chopped parsley at the end.