For the goulash, dab meat dry with kitchen paper if necessary. Clean or peel and wash the vegetables. Cut into small pieces. Peel onions and dice them roughly.
Heat the lard in a casserole or roaster. Sauté the goulash in it vigorously while turning. Stir in vegetables and tomato paste and fry briefly. Season with salt and pepper. Add wine, stock and 1⁄4 l water.
Add bay leaf and cloves and bring to the boil. Cover and stew for approx. 3 hours at low to medium heat.
For the Gremolata Orange, wash hot, dab dry and finely grate the rind. Peel garlic and chop finely. Wash parsley, shake dry and chop the leaves. Mix with orange and garlic.
Caramelise the sugar in a pan. Add butter and chestnuts to the caramel. Deglaze with 1⁄8 l hot water and bring to the boil briefly. About 15 minutes before the end of the stewing time, add the chestnuts and caramel stock to the goulash.
Season to taste with salt and pepper. Serve with orange gremolata. Serve with potato or bread dumplings.