2 medium-size green peppers, with seeds and ribs removed, finely chopped
½ teaspoon marjoram
How To Cook:
1. Heat the lard in a 4- or 5-quart heavy saucepan until a light haze forms over it, then reduce the heat to medium and add the onions and garlic. Cook them 8 to 10 minutes, or until the onions are lightly colored. Off the heat, stir in the paprika. Stir until the onions are well coated.
2. Add the beef cubes, caraway seeds and stock or water to the pan and season with the salt and pepper. Bring the liquid to a boil and partially cover the pan. Simmer for 1hour, or until the beef is almost tender.
3. Parboil the potatoes in boiling water for 8 to 10 minutes, or until they can be easily penetrated with the point of a sharp knife for ¼ inch or so. Peel them, cut them into 1½-inch cubes and add them, the tomatoes, the peppers and marjoram to the pan.
4. Partially cover again and cook over medium heat for 25 to 35 minutes, or until the potatoes are done and the beef is tender. Skim off the surface fat and taste for seasoning.
