| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Viennese |
Meats, Main dish |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Onions, sliced or diced |
| 4 |
oz |
Vegetable oil |
| 2 |
oz |
White vinegar |
| 4 |
tb |
Hungarian paprika |
| 1 |
ts |
Marjoram, ground |
| 5 |
lb |
Beef chuck, cubed |
| 2 |
ts |
Fresh garlic, minced |
| 1 |
ts |
Caraway seeds, ground |
|
|
Bay leaf |
| 1 |
tb |
Lemon zest |
|
|
Salt to taste |
INSTRUCTIONS
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
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