Potato goulash

Instructions

1. Cut the bacon into large cubes and fry in lard in a large pan.
2. Peel the onion and cut into half rings. Add to the bacon and fry until golden brown.
3. Finely chop the garlic clove and add.
4. Add the two paprika powders, mix and quickly deglaze with the vinegar.
5. Add enough water to cover everything. Add the stock.
6. Season with marjoram, tomato puree and caraway seeds lightly crushed in a mortar.
7. Dissolve the potato starch in a little water and add.
8. Peel the potatoes and cut into large pieces. Add enough water to cover everything. Cook until the potatoes are tender, adding more water occasionally. Mash a few pieces of potato to thicken the goulash further. The liquid should be reduced slightly towards the end.
9. Season with salt and pepper to taste.
10. Serve with rolls or a slice of bread.