1. Sauté onions until caramelized, and add garlic. 

2. Add paprika, tomato paste, marjoram, caraway and cook for two minutes longer, stirring constantly so as to not scorch the paprika. 

3. Add beef and enough water to just barely cover the meat. 

4. Add bay leaf, salt and pepper and bring to a boil. 

5. Reduce heat to a low simmer and cook for at least one hour, stirring constantly. 

6. The goulash is done when the meat is tender. Adjust seasoning to taste.

1. Sauté onions until caramelized, and add garlic. 

2. Add paprika, tomato paste, marjoram, caraway and cook for two minutes longer, stirring constantly so as to not scorch the paprika. 

3. Add beef and enough water to just barely cover the meat. 

4. Add bay leaf, salt and pepper and bring to a boil. 

5. Reduce heat to a low simmer and cook for at least one hour, stirring constantly. 

6. The goulash is done when the meat is tender. Adjust seasoning to taste.