1kg beef (or pork, venison, lamb - whatever fancies your taste)
4 cloves of garlic
1 tsp. caraway
1 tbsp. marjoram
4 tbsp. paprika
1 tbsp. vinegar
1 tsp. tomato paste
butter / oil
Dice the onions as fine as possible. Roast them to a dark brown color, but don't let them get burned.
Add caraway, marjoram, paprika, tomato paste, vinegar and the garlic (either diced or squeezed(?), however you like).
Stir it, let the tomato paste and paprika unfold their full taste. Add diced meat (don't dice it too small) and stock until everything is just covered (you can add more later, if needed).
Let it simmer for at least 1h, 2-3h are preferred to get the meat really tender.
Serve just the goulash, or with some rice, white bread or some bread dumplings.