Ingredients

• 100g/3½oz lard
• 1.25kg/2lb 12oz onions
• sliced
• 2 garlic cloves
• grated or finely chopped
• 1 tbsp tomato purée
• 2 tbsp sweet paprika
• 1½ tbsp hot paprika
• to taste
• ½ tsp caraway seeds
• crushed in a pestle and mortar
• 1 tsp brown sugar
• 1½ tsp salt
• 12 turns of the black pepper mill
• 2 tsp cider vinegar
• 1.5kg/3lb 5oz shin of beef
• cut into 3cm/1in pieces
• 1 tbsp chopped flat leaf parsley
• soured cream
• to serve

Directions

• 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. Top with a spoonful of soured cream