Viennese Goulash

For the Viennese goulash, roast onions in lard until golden (not too light) while stirring. Stir the paprika very briefly and immediately deglaze with vinegar/water.

Simmer briefly and add the meat. Add salt, pepper, cumin, garlic and marjoram.

Stir in tomato paste, and let everything steam in its own juice, not completely covered.

The juice should reduce a few times, adding very little water each time.

Once the meat has become tender-crisp (about 2 hours), add water so that the meat is just covered.

Simmer for another 15 minutes until the typical fat eyes appear. Arrange the Wiener Gulasch and serve.

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