Rindergulasch

• 750 g Beef (from the shoulder)
• 15 g lard
• 2 large onions
• 2 cloves of garlic
• 3 Tablespoons paprika (sweet)
• 1 teaspoon paprika (spicy)
• 1 Tablespoon tomato paste
• 250 ml red wine
• 1 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1 bay leaf
• 1 pinch salt
• 150 ml sour cream
• 1 Tablespoon flour

Cut the beef into large cubes, and dice the onion. Heat the lard in a pan over medium-high heat. When hot, add the beef and brown on all sides. Add the onions, crush in the garlic and cook until the onions start to turn translucent. Take the pot off the heat. Sprinkle the paprikas over the meat, and stir well. Stir in the tomato paste. Return the pot to the heat and stir in the red wine. Add ~300-400 ml of water until the meat is just covered and bring to a boil over high heat. Stir in the thyme, coriander, bay leaf and salt, cover and reduce heat to low. Simmer for 2-2.5 hours until meat is very tender. When the meat is ready, mix the sour cream and flour well and fold into the gulasch. Serve with boehmische Knoedel (if you can make them) or Spaetzle.

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