1. Finely chop the onions and fry them in the lard for 10-12 minutes until golden.
2. Take off the heat, stir in the paprika and tomato paste and immediately deglaze with the vinegar and a little stock.
3. Add the peeled potatoes cut into 3 cm cubes, the bay leaf, caraway, marjoram and crushed garlic, pour in the rest of the stock to just cover and season with salt.
4. Cook covered over medium heat for about 25 minutes until the potatoes are tender and starting to break down at the edges - this thickens the sauce.
5. Slice the frankfurters, add them to the goulash and cook for another 5 minutes; season with pepper.
6. Serve in deep bowls with fresh bread or rolls.
Tip: It thickens without flour: at the end, crush a few potato cubes against the side of the pan with a wooden spoon.
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