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2 lb onions

1/2 cup oil or lard

red paprika powder (around 5 ounces)

2 qt. cold water

1 ts marjoram, 1 ts ground black pepper , 1 bud garlic finely chopped, 1

ts caraway seeds, grated rind of ½ lemon

For the beefy Goulash

2 lb stewing beef (best is the stringy meat from the muscular back part

of the shank of the beef leg, or cut up a chuck roast.)

1 ts salt, and flour or cornstarch to thicken sauce