Peel and chop the onions and fry them in the lard until golden.
Add the paprika and deglaze with water and vinegar.
Simmer briefly, add the meat, salt and season with caraway, marjoram, garlic and tomato paste.
Stew slowly – not with the lid closed – adding a little water every now and then.
Dust with flour just before finishing.
Arrange the goulash and serve.
Preparation Tip:
The goulash goes well with napkin dumplings or gnocchi.
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