Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes. If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced garlic and ground toasted caraway seeds and cook a minute more.

Sprinkle with the sweet and spicy paprikas and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.

Stir in the tomato paste. Add the vinegar and stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the cubed beef and sprinkle with salt and pepper. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer. Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste.

To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes.

Once you have covered the pan, do not uncover while the dumplings are cooking!In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.