Sauté the onions in oil until translucent and add the chopped garlic. Fry it for a couple of seconds and add the paprika powder. Give it a good stir and add the meat. Season with salt and pepper and fry the meat (pörköl) on low-medium heat. Add the tomato paste, the chopped tomatoes and pepper. Keep sautéing covered until the vegetables release their juices. Stir it frequently. When the vegetables released their water content, add enough water to cover the meat. Cook until tender. After the meat has softened add the chopped potatoes and cabbage. Season with marjoram, ground caraway seeds, salt and pepper. Add just enough water to barely cover the potatoes. Cook the dish covered until everything is tender. Stir it often. Towards the end let half of the water evaporate. You should achieve a thick sauce. At the end adjust seasoning.

I also added a little bit of chopped hot pepper to dish, because l like it spicy. 

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Note: This is the Transylvania version of gulyas. It includes some cabbage to a regular gulyas