Wash the meat and pat dry. In a large saucepan or pan, heat the margarine and a little cooking oil. Sear the first half of the meat until it takes on a nice color. Take out and fry the rest.
In a separate pan, fry the sliced onions with margarine (they shouldn`t get too dark) and fry the clove of garlic just before the end. Put everything together in the pot and fry again for about 10 minutes.
Now add 1 teaspoon of mustard and stir in well. Now add the tomato paste, season properly with salt and pepper and sprinkle in the paprika powder, stir everything well. Now add about half of the malt beer to the meat and let it boil down, stirring again and again.
Now pour in the rest and keep stirring. When everything has boiled down nicely, gradually add the hot water and now add a small teaspoon of caraway powder. Let the whole thing simmer for approx. 2 - 2 1/2 hours. These are best served with Thuringian dumplings or Bohemian dumplings and delicious red cabbage.
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