Viennese juicy goulash with leg of pork

Ingredients for 6 servings:

• 1 kg boneless beef shank(s)
• 150 g lard
• 1 kg onion(s), white sliced
• 1 dashes vinegar
• 40 g sweet paprika powder
• 2 garlic cloves, crushed
• 1 tsp, ground caraway seeds, chopped
• 1 tsp, sautéed marjoram
• 1 tbsp, leveled tomato paste
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Austrian recipe for Saftgulyás

Peel the white onion, halve it, and slice it. Then fry it in hot lard until golden brown, stirring constantly. Mix the vinegar with 1/16 liter of water. Add paprika to the golden onion, fry the paprika briefly, and deglaze with the water/vinegar mixture. Let the water boil down. Add the meat, season with salt, caraway seeds, marjoram, tomato paste, and garlic, and sauté everything in its own juices. Now let the juices reduce repeatedly, adding a little water to deglaze the pan. The meat shouldn’t boil; it should only be stewed! Continue cooking until the meat is tender, then add enough water to just cover the juices, and simmer gently for another 15 minutes. If you’ve done it right, you’ll have a real juicy goulash with a reddish-brown color!