Peel the onions, wash the tomatoes and dice both. Chop the garlic. Heat 2 tablespoons of oil in a saucepan. Fry the meat in portions, season and remove. Heat 1 tablespoon of oil in the frying oil. Fry the onion, garlic and tomatoes. Add ajvar and tomato paste and sauté. Deglaze with broth. Add the meat and stew for 2 hours.
Clean the paprika and mushrooms and cut into pieces or slices. Add to the goulash 30 minutes before the end of the cooking time. Season the goulash with marjoram, thyme, salt and pepper. Bon Appetit!
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