Weiner Saft Gulasch(Viennese Beef Goulash)

4 lb Onions, sliced or diced

4 oz Vegetable oil

2 oz White vinegar

4 tb Hungarian paprika

1 t Marjoram, ground

5 lb Beef chuck, cubed

2 ts Fresh garlic, minced

1 t Caraway seeds, ground

1 x Bay leaf

1 tb Lemon zest

1 x Salt to taste

Saute onions in vegetable oil, browning well. Add vinegar, deglazing lightly. Add all other ingredients, except meat; blend well. Add meat. Cover and simmer slowly until meat is tender. Beef stock or water may be added for moisture. Serve with spaetzle. From The Best of the Wrst, Recipes of Germany Source: The Professional Chef No copyright shown