- ½ tsp caraway seeds, crushed in a pestle and mortar
- 12 turns of the black pepper mill
- 1½ tbsp hot paprika, to taste
- 1 tbsp chopped flat leaf parsley
- 1 tsp brown sugar
- 1 tbsp tomato purée
- 1½ tsp salt
- 2 garlic cloves, grated or finely chopped
- 100g/3½oz lard
- 2 tbsp sweet paprika
- 2 tsp cider vinegar
- 1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces
- 1.25kg/2lb 12oz onions, sliced
- Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water.
- Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
- Serve sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread.