goulash (Hartig family recipe)

3 big Spanish onions
3 cloves garlic, minced
3 lbs sirloin tip roast
salt and pepper to taste
1 large can stewed tomatoes, optional
red wine vinegar, optional
2-3 t sweet paprika
1-2 t hot paprika
olive oil

In a large heavy stewpot, cook onions in a little olive oil on medium high, adding garlic after a few minutes. Meanwhile rinse the meat, and cut it into medium-large cubes, add it to the onions once they begin to brown. Add salt and pepper (to taste?) and cook on high until meat begins to give off juices. Add tomatoes (not drained), then paprika and enough water to cover the meat. You may want to add a couple splashes of red wine vinegar. Bring to a boil, then cover and lower heat. Simmer for 2 hours, stirring occasionally, until meat is tender. Uncover as needed to reach desired consistency.