Bosnian beef goulash

Preparation:

Wash the beef, cut in cubes and marinate it with the spices (salt, pepper, vegeta and paprika powder). Cut onions and cook them in a pot until they are soft, then add the beef and stew it on lighter fire. When there is no juice coming out of the beef, add warm water bit by bit. Don't let the meat burn and pot to be dry. Then add beef stock cube, and gradually add sliced vegetables, carrots, garlic and tomatoes. It is important to note that you shouldn't rush with goulash. The longer you stew it, it will be tastier and the sauce will get thicker. We cook goulash until the meat is soft. At the end, if you don't like the thickness of the sauce, or if you put too much water, you can mix a spoon of flour with water in a small cup and add it to goulash. After that, cook everything together for 5 minutes. Serve bosnian goulash with rice, mashed potatoes or macaroni.