Summary

Ingredients

• 1 kg beef, (preferably topside)
• 500 g onion (s)
• 50 ml olive oil
• 1 tablespoon tomato paste
• 3 tablespoon paprika powder, noble sweet
• 1 dash balsamic vinegar
• 0.5 liter ½ red wine
• 2 bay leaves
• 1 teaspoon marjoram
• 0.5 teaspoon ½ caraway powder
• 2 cloves garlic
• salt
• Paprika powder, hot

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Instructions

1. Cut the onions into cubes or narrow wedges and fry them vigorously in the olive oil for a few minutes. Reduce the heat, add tomato paste and paprika powder. Sauté carefully so that nothing gets bitter afterwards. Deglaze with a strong dash of balsamic vinegar. Pour in the red wine and half a liter of water and simmer for a few minutes.
2. In the meantime, cut the meat into 3 cm cubes. Add the meat with the bay leaves, marjoram, caraway seeds and diced garlic to the stock and simmer on a low flame until the meat is soft and the onions have largely disintegrated. You should estimate two hours for this. Season to taste with salt, hot paprika and possibly a little balsamic vinegar.
3. Butter dumplings or simply noodles go very well with it.