Ingredients
- 1 bay leaf
- 1 lemon zest
- 2,300 gr beef chuck
- 900 gr onions
- 110 ml vegetable oil
- 55 ml vinegar (white)
- 28 gr hungarian paprika
- 6 gr garlic (fresh)
- 3 gr caraway seeds
- 1 gr marjoram
Saute onions in vegetable oil, browning well. Add vinegar, deglazing lightly. Add all other ingredients, except meat; blend well. Add meat. Cover and simmer slowly until meat is tender. Beef stock or water may be added for moisture. Serve with spaetzle. From The Best of the W�rst, Recipes of Germany
