1. Add the meat to a hot pan. Season with salt, pepper, sweet paprika, tomato paste, and garlic. Fry for about 5 minutes.

2. Finely chop the onions and peppers, then add them to the meat.

3. Cook until the liquid evaporates and everything becomes lightly browned.

4. Pour in the canned tomatoes and stock, add the bay leaves, and simmer over low heat for at least 20 minutes. You can cook it longer if you have the time.

5. Meanwhile, boil the sliced potatoes in salted water. Drain them and add them to the meat mixture. Cook for another minute, then serve.

Recipe: Anina Kuhinja