Beef Goulash Old Vienna

First soak the onions with the skin in water for about 20 minutes, then peel and chop.

Heat lard in a pan and slowly fry onions in it.

In between, trim the meat by removing the tendons. Cut the meat first into slices, then into cubes.

Add the tomato paste and the paprika to the onions – fry briefly. Pour a little water, add marjoram, caraway seeds and the cut meat and let it steam covered on a low flame.

Chop garlic and add salt.

If necessary, add a little more water to the goulash, dust with flour and mix well. Add garlic and season again before serving.

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