Viennese Juice Goulash

Peel the onions and cut into strips. Trim the meat and cut into cubes weighing approx. 50 g.

Heat lard in a large pot and slowly fry the onions in it, stirring repeatedly until golden brown.

Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and fry briefly.

Stir in paprika powder, add tomato paste, garlic and lemon peel and quickly deglaze with vinegar and about 1 liter of water.

Bring to a boil, then add meat cubes and simmer until tender, about 2 1/2 hours.

Meanwhile, stir repeatedly and – if necessary – add water.

When the meat is almost cooked, stir firmly and add the remaining water. Boil again and season with salt.

Mix flour with a little water, add and thicken the juice with it.

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