Fill a bowl with cold water and place the meat in it, leaving it in the water until ready to use. In another bowl with cold water, place the chopped vegetables and let them soak.

Meanwhile, sauté the onion over medium heat with the bay leaf and a pinch of salt. Drain the meat, and when the onion is translucent, add the meat along with the pepper paste. Cook until the meat changes color. Add the sweet paprika, hot paprika, whole cumin, and tomato sauce, and mix well. Pour in the wine and let the alcohol evaporate.

Add the celery pieces, the beef bouillon cube, and pour in one quart of hot water. Increase the heat, and when it starts to boil, reduce to medium heat and cook for 30 minutes.

After this time, drain the vegetables, add them to the stew, and pour in the other quart of hot water. Increase the heat, and when it starts to boil, reduce to medium heat and cook for one hour.

Meanwhile, mix the egg with the flour and water until you get a thick paste. In the last 10 minutes of cooking, use the tip of a teaspoon to drop portions of the paste into the stew. Let it cook for 5 minutes and then turn off the heat. With the heat off, add chopped fresh parsley to the Gulyás.