Viennese beef goulash (Wiener Saftgulasch)

1. Slice the onions into thin half-rings and fry them in the lard over medium heat, stirring often, for 25-30 minutes until deep brown - this gives the sauce its body and flavour.

2. Cut the beef into 4 cm cubes. Take the onions off the heat, stir in the paprika and tomato paste, then immediately deglaze with the vinegar and a little water so the paprika doesn't turn bitter.

3. Add the meat, season with salt and braise covered over low heat for about 2.5 hours, topping up with water as needed so it's always just covered.

4. Finely chop the garlic with the caraway seeds, marjoram and lemon zest ("goulash spice").

5. In the last 20 minutes, add the spice mix and pepper and cook uncovered until the sauce is thick and glossy and reddish fat collects on top.

6. Serve with bread rolls or boiled salted potatoes.

Tip: The rule of thumb: use as much onion as meat by weight - that makes the sauce creamy without any flour.