Summary

Ingredients

• 800 g beef, cut into cubes
• 2 large onions
• 2 tablespoon clarified butter
• liter ⅛ red wine, dry
• 1 tablespoon vinegar
• water
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot
• salt
• 1 bay leaf
• 0.5 teaspoon ½ oregano
• 1 teaspoon caraway seeds, whole
• 1 clove garlic
• Lemon zest, grated
• 1 squirt lemon juice
• 1 tablespoon butter

Also: for the polenta slices

• 1 liter water
• 250 g polenta
• salt
• Butter, liquid

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Instructions

1. Heat the clarified butter in a saucepan and sear the meat cubes in it, possibly in two portions, depending on the size of the saucepan. Cut the onion into cubes or rings and brown. A brown crust must form on the bottom of the pot. Deglaze with red wine and vinegar. Let it boil down a little, then add enough water to just cover the meat. Add paprika powder, bay leaf, caraway seeds, chopped garlic, oregano and salt to taste and simmer gently for about 1 hour. Add butter, lemon zest and juice and simmer for another 30 minutes.
2. Polenta slices also taste very good.
3. To do this, boil 1 liter of salted water the day before and add 250 g of polenta while stirring. This porridge is also allowed to simmer for about 10 minutes, depending on the instructions on the package, while stirring and then spread into a casserole dish that is rinsed with cold water and is not too large. Cover and place in the refrigerator overnight.
4. The next day you overturn the mass and cut it into approx. 5 mm thick slices. These are placed on a baking sheet lined with baking paper and coated with melted butter. The tray is pushed into the oven at about 220 ° C on one of the upper rails and the slices are baked until they are golden brown.