1. Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt. 2. Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary. 3. Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn. 4. Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth. 5. When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce. 6. Simmer until the floury taste is gone and the sauce has the perfect consistency. 7. Enjoy with spaetzle, dumplings or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
