Ingredients

Steps

• Heat lard in a large pot and fry onions until deep golden brown.
• Add garlic and cook for one minute.
• Stir in tomato purée, paprikas, caraway seeds, sugar, salt, pepper, vinegar, and 1 litre of water.
• Bring the mixture to a boil and add the beef pieces.
• Simmer gently for 2.5 hours while stirring frequently and adding water if meat is not covered.
• Continue cooking until the beef is tender and the sauce has thickened.
• Serve garnished with chopped parsley.