Cut turkey breast into cubes of about  4cm in width. Peel onions and dice finely. Heat oil in a pot and colour the onions. Reduce the heat and stir in tomato paste and sweet paprika. Roast for 30 seconds only and pour over the beef stock. Add meat and season with salt, freshly ground black pepper, caraway, marjoram and crushed garlic. Simmer covered goulash for 45 minutes. Blend thoroughly sour cream and flour, add to the goulash and stir to combine. Simmer for 5 minutes.

Side Dish: noodles, dumpings, spaetzle