Beef Goulash Soup with Sour Cream

Rinse the beef, pat dry and cut into 2 cm (approximately 3/4-inch) cubes. Peel the onions and the garlic and finely chop. Heat the oil in a large saucepan and brown the meat on all sides for 2 minutes. Add the onions and garlic and saute for 2-3 minutes. Add the tomato paste, stirring until it colors slightly, and stir in the red wine. Add the broth pour, the bay leaf, the lemon zest, caraway and marjoram and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook over low heat, stirring occasionally for 1 1/2 hours. Add some broth if the pan is getting dry. Stir in the paprika. Divide among bowls and garnish with sour cream and ground pepper.