To prepare the foods: garlic skip through the masher, pepper grate or cut into cubes approx 1 cm, cut the potatoes into large chunks, beef – small cubes of 2-3 cm, put tomatoes for a few minutes in boiling water and remove the skin and mash the flesh (or get canned), onion cut into small cubes. Heat in a pot the oil and lightly fry the pieces of beef just to seal the surface of meat for juiciness. In a skillet fry the onions until Golden brown, add all the paprika and Tabasco stirring constantly, fry. Paprika burns quickly, so be sure to watch the process. Pour the paprika with the onion in the cauldron with the meat, pour the pan with boiling water and pour this sauce into the cauldron too. Pour boiled water that exactly covers the meat. From time to time stirring occasionally, simmer the beef for about 2 hours on low heat. If the water evaporates, then pour it to the desired level. Top up with a pint of water and put the potatoes and pepper. Cook for 10 minutes. Then put the tomatoes, stew for 5 minutes, try for pepper and salt, add what is required, then the garlic, herbs and Bay leaf and simmer for 3 minutes. Pull out the Bay leaf, let it brew for half an hour.

Very tasty slices of bread to dip in the sauce))