Roast the onion in hot oil, stir in the paprika, deglaze with a dash of vinegar.
Cut the meat into 4 cm cubes, add to the onion, roast, season with salt, marjoram, crushed caraway seeds and crushed garlic, add a little water, slowly simmer until soft. Pour more water.
Don`t forget to stir from time to time.
Boil the eggs until soft; Cut the Frankfurter into 1/3 lengthways on both sides, fry in hot butter (fat); Cut the cucumber in a fan shape, halve the eggs.
Garnish the goulash with it. (on top a fried frankfurter, egg fanned out, or halved on one side, cucumber on the other side)