This recipe comes from the Time-Life cookbook whose German translation is called “Wiener Kaiserreich”. We're not sure what the term “kettle” means, but that's what the German title said.

Ingredients

quantity		ingredient		step
30 g		lard		1
350 g		onions, finely chopped		1
20 g		garlic, finely chopped		1
30 g		paprika powder, sweet		1
1 kg		beef, diced, 3 cm cubes		2
500 g		lean pork, diced, 3 cm cubes		2
30 g		caraway seed		2
1 l		chicken broth		2
10 g		salt		2
		freshly ground pepper		2
1 strip		lemon skin (about a finger long)		2
450 g		potatoes, cut in 3 cm dices		3
800 g		canned tomatoes, chopped finely		3
400 g		capsicum, green and red, in 3 cm dices		3
1/2 tsp		marjoram		3

Preparation

1. Heat the lard in a big pot, add garlic and onion over fry over moderate heat until golden (about 8 to 10 minutes). Remove from fire and stir in the paprika thoroughly. Mix well with the onion mixture.
2. Add the meat, caraway, broth, salt and pepper and bring to the boil. Cover half and cook for about an hour, until meat is almost done.
3. Peel potatoes and cut into cubes, and them to the pot, as well as the tomatoes, the capsium and the marjlaine. Leave to cook another half hour over medium heat. Remove the fat from surface and check seasoning.

Serve with potato or bread dumplings.