Cut bacon, ham sausage, potatoes and onions into small cubes.
Cut the Frankfurter sausage into 1 cm pieces. Cut the tomatoes crosswise with a paring knife. Put them into boiling water for 15 seconds, take them out, peel them, cut them in half, fish out the juice and seeds with a tsp. and cut the flesh into small cubes. Cut the top of the bell pepper into small pieces, remove the seeds and cut into small cubes. In a hot saucepan, fry the bacon, ham sausage, onions and peppers for 5 minutes. Then add the potatoes, tomatoes and Frankfurter sausages, stir, douse with ketchup, dust with paprika, season with bell pepper, marjoram, salt and Worcestershire sauce, fill up with hot beef broth and cook for 20 minutes. Before serving, the potato gulyas can be extended with a little bit of beef broth and if you like it even spicier, you can add Tabasco, paprika and pepper. As a side dish, serve with a nice big colorful salad plate.
If you want to spice it up with paprika, it is recommended to bind the paprika in a little melted butter, because this avoids lumps, which means that the paprika can spread evenly.
** From ftp server of the University of Frankfurt
Our tip: Use bacon with a subtle smoky note!
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