Cut the meat into 3 cm cubes. Peel the onions and cut into strips. In a stewing pot, heat some oil; add the meat in portions and brown well over medium heat, then remove from the pot. Add a little more oil to the pot and sweat the onion. Add the tomato paste, continue lightly frying for a moment and return the meat to the pot. Pour in the broth and the beer and braise at just below boiling point without a lid for around 2 hours.
Shortly before completion put the paprika powder in a bowl and stir in a little water to make a paste. Peel the garlic and cut into slices. Add paprika with garlic to the meat together with ginger, lemon peel, ground caraway and marjoram and leave to steep for 5 to 10 minutes. Remove the garlic and ginger, and then season the sauce to taste with salt and a pinch of chilli powder.
Peel, core and quarter the apple, then slice thinly. Heat the butter in a pan, lightly fry the apple on both sides over a medium heat, then dust with icing sugar. Serve the meat and sauce in deep, pre-heated stew plates garnished with apple slices.
Tip:
Excellent side dishes include boiled potatoes, potato dumplings and potato purée, “spätzle”, white bread “knödel” dumplings or rice.