Fry the minced meat with the onion vigorously until it is crumbled. Season with salt, pepper, caraway seeds and lots of allspice. Allspice is important for the typical taste. Deglaze with the broth, add vinegar and sugar, depending on your taste it can be a little more. Tie with a dark sauce binder, if you like, you can also use cornstarch or a roux. Let simmer for about half an hour.
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