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1. Cut the beef into neat cubes, and slice the onions.
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2. Melt the fat in a pan and fry the onions until just brown, then add the paprika and 2 tablespoons water.
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3. Put the meat into the pan and stir well until all the liquor has disappeared, then add the tomato puree, salt, vinegar, marjoram and caraway seeds, cover the pan with a lid and simmer gently for 2 hours, or until the meat is quite tender; if the goulash gets very dry, add a little liquor.
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4. Serve with the little savoury dumplings called Nockerln.
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