Vienna-Style Goulash

Cut the beef into pieces about 2 cm. Thinly slice the onions; finely chop the garlic.

In a heavy pot, melt the lard and stew the onions over low heat for 25–30 minutes, stirring often, until they turn light golden but do not burn.

Remove the pot from the heat, pour in the vinegar, and stir in the sweet paprika. Mix quickly so the paprika doesn't overheat and turn bitter, then add the tomato paste.

Grind the garlic with cumin, marjoram, and salt into a fragrant paste; work it into the onion base.

Pour in about 150 ml of beef stock, bring to a boil, and add the beef. Stir and add the remaining stock so the meat is almost covered.

Simmer the goulash, partially covered, over low heat for 1 hour 45 minutes to 2 hours. Add stock in small amounts as the sauce reduces; the meat should become tender and the onions should completely melt into a thick sauce.

Remove the goulash from the heat, let it rest for 10 minutes, taste for salt once more, and serve hot.