We continue with recipes reprinted by permission of the Austrian
Donau Club in Connecticut. Our thanks to Dennis Kern, President of the club, and to Linda
Poglitsch, who provided this recipe!
(from Linda Poglitsch)
| 5 Tbsp. fat | 1 Tbsp. vinegar |
| 4 medium onions | Caraway seeds to taste |
| 3 lb. beef, chuck | Marjoram to taste |
| 1 tsp. paprika (or more) | 1 to 2 c. water or soup stock |
| Salt and peppe | 1 tsp. flour |
Heat fat; fry sliced onion rings until yellow. Cut meat into 2 inch cubes; add to fat. Add paprika, vinegar, caraway seeds, marjoram, and salt. Add 1 cup water or soup, or more, gradually as needed. Simmer until meat is tender (2 1/2 to 3 hours). Add flour; blend well and boil a few minutes.