1 remove fat and tendons from beef and cutin to roughly 3 cm cubes

2 peel onions, cut in half and slice diagonally

3 heat oil in a large pan, and brown beef in three batches. remove beef and leave to rest

4 put onions in to pan and heat until soft

5 stir in tomato paste and braise breifly

6 return beef cubes to pot and cover with stock

7 cover with lid and stew over a low heat for 4 hours

8 after 2.5 hours remove lid

9 for the seasoning:

10 peel garlic, and chop finely with caraway seeds, lemon zest and marjoram

11 stir paprika powder with a little bit of water until smooth

12 at the end of the cooking time stirinmixed paprika and goulash seasoning.

13 leave to infuse for 5 - 10 minutes

14 season with salt and cayenne pepper to taste.

15 serve with mashed potato or potato dumplings