The Tyrol: Golasc (Goulash, Tyrolean Style)

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      Title: Golasc / Goulash / Goulasch
 Categories: Val gardena, Meats, Stews, Tyrolean
      Yield: 4 servings
 
    800 g  Beef
    650 g  Onions
      4 tb Oil or lard
    1/8 l  Red wine
      1 tb Vinegar
      2 tb Rosen paprika
    1/4 l  Water
      1    Bay leaf
      1 ts Caraway seeds
    1/2 ts Marjoram
      2    Cloves garlic
           Lemon zest
      1    Squeeze lemon juice
      1 tb Butter
           Salt and pepper to taste
 
  Melt the lard or oil in a heavy casserole, cut the onions into rings,
  and saute until golden brown.  Chop the meat into 1-inch chunks,
  remove the onions temporarily and raise the heat.  Add the meat, and
  saute quickly to seal the chunks.  Add the onions again and continue
  sauteeing until they go dark brown.  Add the red wine and the
  vinegar, allow to cook for a little while, then add the salt.
  Sprinkle over the paprika and enough water to just cover the meat,
  add the bay leaf, and braise over low heat for 1 to 1 1/2 hours until
  the meat is tender. (Add more water if necessary.)  When the meat is
  ready, saute the garlic and other seasonings in the butter, then add
  to the mixture, along with the lemon juice. Simmer for another 15-20
  minutes, then serve.
  
 
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