Weiner saft gulasch(viennese beef goulash)

4       lb           Onions, sliced or diced
   4       oz           Vegetable oil
   2       oz           White vinegar
   4       tb           Hungarian paprika
   1       t            Marjoram, ground
   5       lb           Beef chuck, cubed
   2       ts           Fresh garlic, minced
   1       t            Caraway seeds, ground
   1       x            Bay leaf
   1       tb           Lemon zest
   1       x            Salt to taste

  Saute onions in vegetable oil, browning well.  Add
  vinegar, deglazing lightly.  Add all other
  ingredients, except meat; blend well.  Add meat.
  Cover and simmer slowly until meat is tender. Beef
  stock or water may be added for moisture.  Serve with
  spaetzle. From The Best of the W�rst, Recipes of
  Germany Source: The Professional Chef     No copyright
  shown