For the goulash stew, first remove the skin from the onions and cut them into cubes. Heat the oil in a large saucepan and brown the meat together with the onions. Deglaze with the clear soup.
Peel the garlic cloves, cut them into small cubes and add them. Remove the stalk from the tomatoes, cut them into pieces and add them to the stew together with the juice and the tomato paste. Season with paprika, salt, pepper and marjoram and cook for about half an hour.
In the meantime, remove the peel from the potatoes, dice them, add them and simmer for about half an hour. Season the goulash stew if necessary and refine with crème fraîche.
Preparation Tip:
Serve pastries with the goulash stew.
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