Cut the meat into small cubes. Size the cube to your liking. It can be cut thicker or thinner. Finely chop the onion and heat the lard or butter in a long saucepan. Slowly fry only the meat over high heat.
Add enough meat to cover the bottom of the pan and cook, stirring occasionally. Then remove the brown meat from the skillet and place it temporarily on a large plate. Fry the meat gradually.
Then add the butter to the pan, reduce the heat to the stove, add the onion and cook over low heat until tender. Stir with a wooden spoon. Then add tomato paste and fry for a few minutes with constant stirring. Add the paprika powder, which will get the characteristic roasted flavor. Now add bell pepper, salt and pepper and mix well. Pour the brown meat completely into the skillet and fill in the red wine.
Add bay leaves, star anise and cloves. If necessary, you can add some more hot water.
Now, at medium temperature, let the stew cook covered in its own juice for at least 1.5 hours. 2 to 2.5 hours is even better. Stir occasionally to make sure enough liquid remains. Pour boiling water or red wine on the side only if necessary. It is best to use a small amount of liquid at a time without directly touching the meat. The meat needs to be boiled in its own juice so that it has a distinctly Hungarian flavor of percolt!
After the cooking time is up, remove the spices and add a little hot water if necessary. Add a pinch of sugar and stirr.It is now ready to be served.