Heat the oil in a large pot and fry the onions until golden brown. Add the garlic and tomato paste, roasting them briefly.
Remove the pot from the heat briefly, stir in the paprika powder, and immediately pour in the broth.
Peel the potatoes, cut them into pieces, and add them to the pot along with the marjoram and caraway seeds.
Season with salt and pepper, and let it simmer until the potatoes are soft.
Mash a few potato pieces directly in the pot to make the goulash creamy.
Slice the Frankfurter sausages, add them to the pot, and let them simmer for the last 5 minutes.
If desired, stir in a small splash of heavy cream at the end before serving.
Cook it hands-free.
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