Viennese Goulash

Ingredients for  6-8  Servings

• 100g

  Lard
• 1¼Kg

  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
• 12 turns

  Of the black pepper mill
• 2 tsp

  Cider vinegar
• 1½Kg

  Shin of beef, cut into 3cm pieces
• 1 tbsp

  Chopped flat leaf parsley
• -

  Soured cream, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Over 2 hours

Method

1. 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 of water.
2. 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.
3. Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream