Viennese juicy goulash

Ingredients (serves 6):

1.5 kg leg / shank (beef)
1.25 kg onions
150 g lard (goose or pork)
2 tbsp tomato purée
4 tbsp sweet paprika powder
2 cloves of garlic or 2 tbsp garlic pesto
some grated lemon peel
a little apple vinegar
2 juniper berries
1 pinch marjoram
1 pinch of cumin seeds
1 pinch of sugar
ground black pepper
salt
2 tbsp flour
1.7 litres water
300 ml beer

Preparation:

Peel, quarter and cut the onions into strips, then peel, quarter and roughly chop the garlic cloves. Remove the fat from the meat and cut it into 50 g cubes.Heat the lard in a large pot and sweat the onions in it until golden brown.Add the juniper berries, marjoram, ccumin seeds, sugar, pepper and salt and fry briefly. Add the paprika, garlic, tomato purée and lemon zest. Then deglaze with a little vinegar and about 1 l of water.
Bring the spices to a boil in the broth, add the meat and steam for about 2 ½ hours until the meat is tender, stirring and adding water frequently.

When the meat is almost cooked, add the remaining water and 300 ml of beer and bring to the boil again. Remove the juniper berries, season the dish with salt and pepper and thicken it a bit with flour to make the goulash really creamy. Serve with fresh bread buns ("Kaisersemmeln"), potato dumplings or cooked potatoes.

If you like it hot, you can add a certain kick to the goulash with these chilli powders: