Cut the beef into small cubes, and place in a saucepan (cauldron); add the lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt. Stir well, add a little water, cover and simmer, stirring from time to time and adding a little water every now and then to prevent sticking.
When the gulyÃ¡s is half-cooked, add the sliced green peppers, the tomatoes and diced potatoes and pour on sufficient water to cover. Simmer till tender.
Serve with csipetke.
Make some knead of 60 g/2 oz. flour and 1 egg into a stiff paste, tear into small squares with the fingers and cook in boiling salt water.