First dice the meat into cubes of about 1″ long, try as much as possible to cut them all the same size.

In a large pot melt the butter over medium-high and add the meat. If your pot is small do it in 2-3 batches. Brown the meat and remove it from the pot and reserve.

Turn heat to medium and put the onion in the pot and caramelize them a little.

Add the tomato paste, flour, garlic, paprika, caraway seeds, salt and pepper. Cook for about a minute and add the broth. Stir well so the flour and tomato paste is all mixed. Add the meat back in the pot and bring to a boil then to a simmer, cover for 2 hours. Take a look after 90 minutes to see if the sauce has thickened enough, if it’s too thin, resume cooking without the cover.

At this stage add the marjoram. Stir and give it a taste test; adjust with salt and pepper as needed.

Serve with some knedliky and you are all set