Hungarian Goulash - cooking recipe

Ingredients

3 lb. shoulder steak in slabs, 1 1/2-inches thick
1/4 c. oil
2 lb. onions, peeled and sliced
1 large bay leaf
2 cans ale or beer
6 oz. can tomato paste
salt and pepper to taste
1 Tbsp. paprika

Preparation

Cut meat into 1 1/2-inch cubes.
In a large heavy skillet, heat the oil until smoking hot.
Place as many cubes of beef in the skillet as will fit comfortably without touching one another and brown well on all sides.
Transfer meat to a heavy casserole when brown and add a little more oil, if needed.