Hungarian Beef Goulash

1.5 kg beef chuck, cut into 100 g cubes
250 g onions, coarsely chopped
125 g lard
1 teaspoon salt
1 tablespoon sweet Hungarian paprika
600 g tomatoes, skinned, seeded and quartered
30 cl water
600 g potatoes, quartered

Fry the beef and onions in the lard over a moderate heat, until the onions turn an even, golden color. Season with the salt and the paprika; add the tomatoes and 10 cl of water. Cover and cook in the oven, 170º C for 1 ½ hours. This done, add the remaining water and the potatoes to the goulash. Continue the cooking, uncovered, in the oven, batsing from time to time, for about 45 minutes or until the liquid is entirely reduced.