For the beef goulash, cut the onion into rings and fry in the hot oil until golden. Briefly remove the pot from the heat, stir in the paprika and tomato paste and deglaze with a dash of vinegar.
Add the beef broth and bring to a boil. Now add the meat. Season with salt, pepper, marjoram and pressed garlic.
Stew the beef goulash on low heat for about 1 1/2 hours until tender.
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