Cut 1 kg 200 g (2 lb 10 oz) chuck steak into 100 g (3½ oz) cubes; heat 125 g (4½ oz) lard in a suitable pan and add the beef and 200 g (7 oz) onions cut in large dice. Cook together over a moderate heat until the onions have become lightly coloured, then mix in 10 g (⅓ oz) salt and 1 tsp paprika. Cook together for a few more minutes and add 500 g (1 lb 2 oz) tomatoes, peeled, depipped and cut in quarters and 1 dl (3½ fl oz or ½ U.S. cup) water.
Cover with a lid and cook gently in the oven for 1½ hours. At this time add 600 g (1 lb 5 oz) potatoes cut in quarters and 2 dl (7 fl oz or ⅞ U.S. cup) water. Continue cooking in the oven, basting frequently until the liquid is almost completely reduced.
Serve the goulash in a deep dish or timbale.