first peel, halve, de-stalk and chop the onions, so you have the most unpleasant part of the mise en place on the spot behind you. Next, cut the beef “flaky” into spoon-sized slices (not cubes as usual) of 1 to 1, 5 cm of cornstarch (maizena).
The Fiaker swear by Wadschinken – that is meat from the beef calf, also called “Hesse”. The trusted butcher may recommend an alternative.
Roughly dice the fat bacon – you need the completely white one without “meat” – and let it out in a large saucepan and on medium heat. When you have melted enough liquid fat, fry the huge mountain of onions in it until they take on a light color.
Now extinguish with the vinegar water, then add all the meat.
Season with two tbsp of paradeis pulp, 40 g (about four heaped tbsp) of paprika powder, the two pressed garlic cloves, one and a half tsp of marjoram, half a tsp of caraway seeds and a brave pinch of salt and pepper.
Stir everything once, bring to a boil and then simmer in its own juice on low heat until flat this liquid becomes scarce. Then repeatedly add water until the meat is just covered with liquid. Later, the lid is put on the saucepan until the meat is tender. This can take a while, at least 20 min, but in the end it all depends on the type, age and quality of the beef. The meat should be