1-2 lbs. your favorite beef (or whatever is on sale)
1 lg. chopped onion
2 chopped garlic
Olive oil
Ketchup
2 c. vinaigrette
4 c. water
paprika
Hot sauce
Potatoes
Celery (optional - to be added in Step #8)

1. Cut meat into individual portions, getting rid of excess fat.

2. In a Dutch pan, fry meat, onion, and garlic.

3. When onions are translucent, add water and your favorite vinaigrette: lemon, vinegar, or white wine and hot sauce.

4. Add paprika and ketchup. Stir well.

5. Cover and simmer 2 hours over medium heat.

6. Peel potatoes while this simmers and sprinkle paprika over potatoes until they are coated with it. Set aside.

7. Periodically, check meat to make sure there is enough cooking liquid. Stir and if needed, add more water.

8. After 2 hours, add potatoes and simmer, uncovered, another 1 to 1 1/2 hours or until meat is falling apart. The cooking liquid will automatically reduce itself to gravy. Just be careful not to reduce it too much.