Remove the peel from the potatoes and cut them roughly into cubes. Cut the onions into fine slices and sauté them with the bacon in a saucepan with a little lard until golden brown. Add the potatoes and pour in the clear soup.
Add paprika powder, caraway seeds and bay leaf spices and cook for about 20 minutes. In the meantime, peel, core and dice the tomatoes.
Mix tomatoes and vinegar with potatoes and season with salt and freshly ground pepper.
To serve with the goulash, sauté the shallot in butter in a frying pan, mix with the parsley and cool a little. Finely dice the toast. Mix the minced meat with the egg, mustard, shallots and bread cubes. Season well with salt and freshly ground pepper and form into small meat loaves. Fry them in a frying pan with oil on both sides.
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