Cut the meat into neat 1 in. (2.5cm) cubes. Melt the dripping in a saucepan and fry the meat for 3-4 minutes to quickly seal and brown. Lift it out with a slotted spoon and keep on one side.

Add the onions to the pan and fry for 5 minutes to lightly brown. Stir in the paprika pepper and flour and cook for 1 minute.

Add the tomatoes, water, crumbled bouillon cube, salt and pepper and bring to the boil, stirring until thickened.

Return the meat to the pan, partially cover with a lid and simmer very gently for 1 1/2 hours.

Add the green pepper and continue cooking for a further hour or until the meat is tender.

Taste and check seasoning. Turn into a warm serving dish.

Accompaniments; This is tasty served piping hot with buttered noodles.