3 lbs of Sirloin steak
3-4 large yellow onions
3 cloves of garlic chopped small
2 Tbsp Ghee or 4 Tbsp butter
1/2 cup of red wine
1 1/2 Tbsp Marjoram
1 Tbsp chopped caraway seeds
2-3 Tbsp Hungarian Paprika
2 Bay leaf
1 small can of Tomato paste
1 1/2 quarts of beef Bouillon


Cut onions into small chunks and brown in Ghee for about 30 min until golden brown.  Cut Sirloin into 2 inch chunks and add to onions.  Chop garlic and caraway seeds into small pieces set aside. Mix paprika, tomato paste, bouillon, wine and add to onions and meat.  Stir.  Add garlic and caraway seeds.  Add Bay leaf and mix well.  Cover and cook at middle heat for 3-4 hours, stirring often until meat is tender.  Season with salt and pepper and remove Bay leaf before serving.  Serve over spaetzel, potatoes or band noodles.

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