Hungarian Goulash - cooking recipe

Ingredients

2 lb. boneless beef chuck or stew meat
2 Tbsp. (approximately) oil
2 onions, chopped
2 to 3 Tbsp. Hungarian paprika
salt and pepper to taste
1 lb. potatoes, peeled and diced
2 medium tomatoes, peeled and chopped (optional)

Preparation

Wipe meat dry and brown in oil on all sides in a heavy pot. Push meat aside; add onions and more oil if needed.
Saute until tender.
Stir in paprika and cook 1 minute.
Add enough water to cover; cook very slowly, tightly covered, for 1 hour.
Add tomatoes and potatoes.
Continue to cook another 30 minutes or until beef and potatoes are tender.
It may be necessary to add a little more water during cooking, but final gravy should be thick.