4 tbsp. butter
2 tbsp salad oil
6 med. onions, sliced
1/4 c. Hungarian paprika
1/4 c. wine or cider vinegar
3 lbs., 2 inch cubes, beef rump or chuck
Salt and pepper
1 tsp. thyme
1/2 c. tomato puree
4 tbsp. flour
2 c. beef broth
Zest of 1 lemon, finely chopped
2 cloves garlic
1 tbsp. crushed caraway seed

Heat the butter and oil in a 12 inch saute pan. Add the onions and saute until golden over medium heat stirring so they don't stick to the pan. Add the beef cubes a few at a time. Low heat until the liquid is reduced to a glaze. Sprinkle the beef with flour and toss with a spatula until beef is well coated. Add the beef broth. There should be just enough to cover the meat and simmer covered until the beef is tender when pierced with the point of a knife, about 2 hours.

Meanwhile - grind the caraway seed, the finely chopped lemon zest (yellow of 1 lemon only) and garlic to a paste with a mortar and pestle. When the beef is cooked, add the paste to goulash and cook 10 minutes. Serve with noodles and bread sticks.