For the beef goulash, slice the onion, fry lightly in hot oil, remove from the heat, dust with paprika powder and add the coarsely diced meat.
Roast until the meat is gray. Deglaze with vinegar, season with salt, marjoram and caraway seeds. Pour on a little hot water and steam over low heat for about 90 minutes until tender.
Keep adding hot water from time to time. Finally, season the beef goulash again to taste.
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