Ingredients
100 g lard
1.25 kg onions, sliced
2 garlic cloves, grated or fine chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1½ tbsp hot paprika, to taste
½ tsp caraway seeds, crushed
1 tsp brown sugar
3 tsp SIDS SALT & PEPPER
2 tbsp SIDS RASPBERRY VINEGAR
1.5 kg shin of beef, cut into 3 cm pieces
1 litre beef stock
1 tbsp chopped flat leaf parsley
soured cream, to serve
Directions
Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, SIDS SALT & PEPPER, SIDS RASPBERRY VINEGAR and cover with 1 litre of beef stock.
Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Serve sprinkled with a little chopped parsley with new potatoes, pumpernickel or dark rye bread. Top with a spoonful of soured cream.
