Heat the oil in a large Dutch oven or heavy skillet over medium-high heat. Brown the beef on all sides. Transfer to a plate and set aside. prep

Add the diced onions and cook until lightly browned, about 6-8 minutes. Then, add the minced garlic and cook for another minute. prep

Pour in the red wine, bringing it to a boil. Once boiling, reduce the heat and simmer until the wine has reduced by half, about 3-4 minutes. mix

Stir in the paprika, marjoram, salt, pepper, and tomato paste. Mix well to combine. Return the beef to the skillet and pour in the beef broth. mix

Bring the mixture to a boil, then lower the heat to low. Cover and simmer for about 1 hour, or until the beef becomes tender. finish

Gradually stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce has thickened. Add more salt and pepper as needed. finish

Serve the goulash over your choice of Spätzle, German Potato Dumplings, or egg noodles. garnish