Triestine gulasch

Directions

1. Chop finely the onion; put in a thick-bottomed pan (or in a low pot) a drizzle of extra-virgin olive oil and, when it is hot, brown lightly the chopped onions.
2. Meanwhile, lightly flour the meat and add it to the onions, let it brown for about five minutes; past this time, add salt and continue cooking for another fifteen minutes, stirring frequently.
3. Now add the tomatoes sauce diluted with a cup of warm water, then add paprika, rosemary, marjoram and bay leaves.
4. Cover with a lid and let stew over a low flame until the meat is tender (it will take about 45 minutes, even more); if the sauce thicken too much, you can pour a little tomatoes sauce diluted with water or simply water.
5. I served goulash with potatoes prepared in the simplest way I know: take the potatoes, wash and scrape them, because you won't peel them. Cut them in half (lengthwise), arrange them on a baking pan and bake them in the oven at 390° F (200° C) for about 20 minutes, or until the potatoes will be puffed and cooked (it depends on the size of the potatoes: I suggest you to check if they're ready by puncture them with a fork or a toothpick). Once removed from oven, add salt and eat them with your hands, perhaps using them to clean your plate!