4 cups onion, finely chopped
Cooking oil
2 pounds roast beef, cubed rump, round or chuck
5 cloves garlic, finely chopped
3 tablespoons sweet paprika
1 cup water
1 tablespoon vinegar
3 tablespoons tomato paste
1 tablespoon salt
1 teaspoon pepper
Lemon rind from 1/2 lemon
1/4 teaspoon caraway seed
1/2 teaspoon marjoram
1/2 cup cooking oil
2 cups cubed potatoes
In a heavy pan or Dutch oven, sauté the onion in the cooking oil, until golden. Add the cubed beef. Add remaining ingredients, except potatoes, and bring to a boil. Allow the stew to simmer, covered, until the meat is tender. Add the cubed potatoes and cook 30 minutes longer. Serve with salad and hot bread.
Makes 6 to 8 servings.
NOTE:
This dish can also be baked in the oven, covered, for 2 hours, adding the potatoes the last 45 minutes. Or, you can use a slow cooker for 6 to 8 hours on low. Again, add the potatoes the last hour or so.