Peel and chop the onion and fry in hot oil until light brown.
Add paprika powder, stir briefly, deglaze with vinegar and a little water. Pour in the remaining water.
Stew onions until soft and strain.
Add meat cubes, paradeis pulp, garlic, lemon zest, marjoram, salt and pepper to the onions and simmer the kettle goulash, covered, until slightly tender, as it still cooks in the hot juice.
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