Peel the onions and the potatoes. Cut the onions into small pieces and fry them well in a little oil.
Add the diced drought to the onions and fry a little.
Season with salt, pepper, garlic, caraway and marjoram and stir well.
Only then add the two paprika powders. Make sure that the paprika powder does not burn, otherwise the goulash will taste bitter.
Pour the soup over everything and add the diced potatoes and cook until soft.
Taste again and season if necessary.
Finally, stir the flour with the sour cream and a little water until smooth and add.
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