Bohrach (hungarian style stew)

Cut pork fat into small cubes and render in a deep skillet.

Cut beef into bite-sized pieces and fry in the skillet until golden brown on all sides in the pork fat.

Cut the onions into 4–8 segments and add to the skillet.

Add potatoes cut into pieces of any size to the skillet.

Cut tomatoes and bell peppers and add to the skillet.

Pour in enough water to cover all ingredients, add tomato paste and stew for 30–40 minutes.

Add slices of hot pepper, smoked and regular paprika, salt and pepper to taste.

Once cooked, leave bohrach for 20–30 minutes to make it more flavorful. Serve hot.