1 lb. stewing beef
2 tbsp. fat
2 lg. onions
2 lg. carrots
1 bunch celery
Salt, pepper, and paprika
Bay leaf
Vinegar and 1/2 lemon
Sm. can tomatoes

Chop the onions until very fine and brown until golden in the fat. Push to the side of the pan and brown the meat lightly. Add salt, pepper, and paprika (plenty of paprika), also bay leaf. Cover and cook very slowly until its own liquors cover meat. Add the diced carrots and chopped celery and cook slowly about an hour. Add the tomatoes. Season with lemon and enough vinegar to taste. Thicken. Nice served with rice.