This goulash recipe is my standard dish when I have guests. I usually serve it with pasta and colourful vegetables so that the plate is very bright. The next day when it's been warmed up, the stew tastes even better.
Melt the butter in a large pot over medium heat and fry the onion slices slowly until they are light brown. This process should take approximately 30 minutes. It is very important that the onions caramelise slowly and thus develop their full flavour. Add salt after about 15 minutes, and add the chopped garlic. Stir every 5 minutes.
When the onions are caramelised, add the paprika (the onions should be really nice and red) and a little cayenne. Stir for one minute and pour in a generous glug of vinegar and some water. Now stir in the tomato puree and spice with marjoram (not too much) and caraway.
Then add the beef, season with salt and fill the pan with water so that the meat is half covered. Cover the pan, gently heat and simmer for about 3 hours. Take care that the liquid does not boil, otherwise the meat will be tough.
Give it a quick stir every 30 minutes. Season to taste with salt and pepper before serving.