Peel the onions and dice them finely, cut the meat into 40-50g cubes. Sear the meat in a pan with some oil. Remove the meat and brown the onions in the stock until light brown.
Add the meat to the pan,also add the tomato paste and roast everything. Then add the paprika spice and deglaze with the beef stock. Braise the meat for about 1 hour at soft heat with the lid.
Add the prepared garlic and the finely chopped herbs and continue to cook. The meat should be really soft - then it is done.
Season the Viennese "Saftgulasch" with salt and pepper - maybe you have to thicken the sauce with a grated potato or cornstarch. Serve with traditional Austrian "Nockerl".
When preparing an original Viennese "Saftgulasch" the meat won't be seared before cooking. This is my personal version, which prefer.
Concerning the herbs I use 1 teaspoon caraway, one length of lemon peel. I chop finely the garlic, the lemon peel and the caraway together with a dash of salt. Also I use about 1-2 tablespoons of marjoram.