Cut beef into 2 cm cubes, finely dice onion and cut potatoes separately into 2 cm cubes.

Ingredients

• 700 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 300 gOnions, raw
• 250 gTomatoes, red, ripe, raw, year round average
• 12 gSpices, paprika
• 1,400 gBeverages, water, tap, drinking
• 30 gOil, olive, salad or cooking
• 7 gSalt, table

Method

1. Cut beef into 2 cm cubes, finely dice onion and cut potatoes separately into 2 cm cubes.
2. Fry onion in oil 10 minutes and beef 6; remove from heat, stir in paprika, tomato and water and simmer 54 minutes.
3. Add potato and salt and cook 20 minutes until potato is tender and beef yielding.