Beef Goulash

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600 g beef shank
600 g onions
100 ml oil
1 tablespoon tomato paste
1/2 l water
3 tablespoons nobel sweet paprika
2 garlic cloves crushed
salt, caraway powder
majoram
finely cut lemon peel
vinegar
1 heaped tablespoon flour to dust
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Heat oil and roast finely chopped onions until golden brown, add paprika, deglaze with a dash of vinegar and some water. Cut meat into bigger cubes, add it together with caraway powder, majoram, salt, tomato paste. Pour over 1/2 l water, stir and let it simmer for about one hour until the meat is tender. When the liquid is clear, dust with some flour (this is obligatory), pour some water in it and let it simmer again.

Tip: If more sauce is required, add more flour and more liquid, sauce should give a creamy consistency.

Serve with fresh rolls.