Peel and cube onions.

In a large pot melt clarified butter on medium heat.

Fry onion cubes on medium heat in the clarified butter for about 10-15 minutes until slightly brown. Stir occasionally to avoid burning.

In the meantime, finely chop garlic or press it through a garlic press.

Add tomato paste and garlic to the onions and continue frying for a few minutes. Add the paprika powder and mix well and fry for about another 2 min.

Pour in broth and wine.

Simmer covered on medium-low heat for about 45 min.Remove lid an continue to simmer for about 15 min.

Blend the sauce with an immersion blender or pour the mixture into a stand blender, mix until smooth and pour back into the pot.

Zest about ½ of the lemon (about 1 tsp. of lemon zest) and add it with the bay leaves, marjoram, and caraway seeds to the pot.

Add the meat to the pot and simmer on low heat covered for about 1 ½ to 2 hours.

Add salt and pepper to taste and remove bay leaves.

Serve with boiled potatoes, noodles, or dumplings.