Mix the cumin, marjoram and the chopped garlic. Set aside.
Fry bacon and onions in lard until golden brown. Add paprika, tomato paste and the mixture of caraway, marjoram and garlic. Fry briefly. (Be careful not to burn the paprika, otherwise the goulash will be bitter).
Pour in the beef broth, add salt and bring to a boil. Then add the quartered, peeled potatoes and cook until soft (duration depending on the size of the potatoes about 20 minutes).
Finally, add the sliced Debreziner. Let everything soak for a short time. Shortly before serving, mix the sour cream with the flour and add to the potato goulash. Enjoy your meal!
Preparation Tip:
If you don't have any Debeziner at hand, garlic sausage or frankfurters also go well with the Erdäpfelgulasch. Also the so-called Dürren fit very well in terms of taste. I like the recipe because it tastes wonderfully spicy even without goulash cubes. Of course, you can add half a cube of goulash juice as you like, I sometimes do that just for the color. If someone likes it spicier, either add more garlic or 2 dag hot paprika and mix with 2 dag edelsüßem.
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