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Melt the lard or oil in a heavy casserole, cut the onions into rings, and saute until golden brown. Chop the meat into 1inch chunks, remove the onions temporarily and raise the heat. Add the meat, and saute quickly to seal the chunks. Add the onions again and continue to saute until they go dark brown.

Add the red wine and the vinegar, allow to cook for a little while, then add the salt. Sprinkle over the paprika and enough water to just cover the meat, add the bay leaf, and braise over low heat for 1 to 1 1/2 hours until the meat is tender. (Add more water if necessary.)

When the meat is ready, saute the garlic and other seasonings in the butter, then add to the mixture, along with the lemon juice. Simmer for another 15-20 minutes, then serve.

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– Ingredients –

1 3/4lb beef 800g
11 1/2oz onions 650g
4tbsp oil or lard
1/2cup red wine 1/4pt/140ml
1tbsp vinegar
2tbsp Rosen paprika
1cup water 1/2pt/280ml
1 bay leaf
1tsp caraway seeds
1/2tsp marjoram
2 cloves garlic
lemon zest
1 squeeze lemon juice
1tbsp butter
salt and pepper, to taste

– Author –

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