2 onions
1 1/4 lbs. beef (shank)
2 tbsp. oil
Salt, black pepper
2 tbsp. tomato paste
Ground red pepper
Bell peppers, 1 red and 1 green
1 lb. sm. potatoes
1/2 bunch fresh marjoram

Peel onions, cut in half and slice. Rinse meat, dry off and cut in large cubes. Heat vegetable oil on medium heat. Brown the meat and season to taste. Remove meat from pan. Brown onions in same pan used for meat. Add tomato paste and saute while stirring. Then add 2 cups water. Season with red pepper according to taste. Cover and simmer for one hour. Clean and wash bell peppers and cut into pieces. Add to goulash.

Peel potatoes and cut in half and add them to goulash the last 30 minutes of cooking. If necessary, add more water and continue to simmer. Rinse marjoram, pluck off leaves, chop and add to goulash.