Onions peel and roughly chop. Cut the meat into cubes of about 3 cm. Heat the lard in a roaster. Fry the meat for about 15 minutes while turning it. Add onions and fry.
Stir in tomato paste and 1 tbsp. sweet paprika and briefly sauté. Season with salt, pepper, rose paprika and caraway. Deglaze with 3/4 l water. Cover and stew for about 1 hour
Clean and wash the tomatoes and peppers. Peel and wash the potatoes. Dice everything roughly. Add 3/4 l water to the meat, cover and braise for about 30 minutes. Season to taste. Add sour cream. Goes well with fresh country bread