On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
In a medium pot heat oil, and sate onion until you reach gold color.
Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.
Wash the roast and generously rub with salt add pepper and caraway seed.
Preheat oil in cast iron pan on high.
Chop onion and sate till golden brown. Stir with wooden spoon. Scrape onion to the side and add roast.
Brown the roast from all sides. It will create a nice crust that will protect the meat from drying out. When the onion starts catching to the bottom add slowly water and scrape from bottom. This will make delicious drippings.
Preheat the oven to 350 °F, cover the pan with a lid, and bake in the oven for 2 hours. Turn meat with a wooden spoon every ½ hour. After 2 hours remove the lid and raise the temperature to 400˚ F and bake for another 40 minutes.
When the roast is done remove from the pot unto a plate and cover with foil.
You can add additional flavor to the roast by placing some of the dripping directly on the meat and dumplings before serving the meal, or make from the drippings extended sauce.
Place the pot back on the stove, and add 1 cup water to the drippings. Scrape the sides of the pot into the drippings. To make drippings more like a gravy texture, and add 2 tablespoons of cornstarch mixed in 1/4 cup of water and stir into the drippings. Let cook for 3 minutes, than drizzle over the dish
