Summary

Ingredients

• 1 kg beef, from shoulder or calf
• 750 g onion (s)
• 3 clove (s) garlic
• 1 piece (s) lemon peel, organic
• 3 tablespoon tomato paste
• 3 tablespoon paprika powder, noble sweet
• 1 anchovy fillet (s), finely mashed
• 50 g lard, or clarified butter
• salt and pepper
• 0.5 teaspoon ½ caraway seeds
• 150 ml red wine
• 500 ml meat stock

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Instructions

1. Cut the beef into cubes that should be about 5 cm in size. Peel the onions and garlic and cut into small cubes.
2. Heat the lard and sauté the onions until they have turned color. Add the garlic, tomato paste and paprika powder, mix in and deglaze with the red wine. Bring to the boil almost completely, stirring occasionally, and now add the mashed anchovy fillet, the ground caraway seeds and the lemon peel. Top up with the meat stock, add the meat and season with salt and pepper. Let simmer gently for about 2.5 hours. Season the sauce again and fish out the lemon peel.
3. We like it the way it is in the pot best. You can also lift out the meat cubes and puree the sauce until smooth and then let it boil down a little if necessary.
4. It goes well with dumplings, potatoes or pasta.