For the potato goulash, fry the onions in hot oil in a wide pot until light brown. Stir in the paradeis pulp and fry very briefly. Remove from the heat and stir in the paprika powder and deglaze with a dash of vinegar. Add the water or soup.
Cut the potatoes into large cubes and add. Use only enough liquid to just cover the potatoes. Season with salt, freshly ground pepper and marjoram.
Coarsely chop the caraway seeds or lightly crush them in a mortar and add. Finely chop or press the garlic and add it as well. Simmer on low heat until soft.
Cut the Debrecziner sausages diagonally into slices and add to the goulash about 10 minutes before the end of the cooking time. The floury potatoes should make the goulash nice and creamy. If not, thicken with a little potato starch mixed in cold water.
Serve the potato goulash in deep plates. Garnish with a dollop of sour cream and fresh marjoram to taste.
Preparation Tip:
Fresh farmhouse bread goes well with the potato goulash. If you like it vegetarian, leave out the sausages. According to taste also other sausage, e.g. Dürre, Knacker, Kranzlextra fits.
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