Peel sweet potatoes and cut into cubes (3 x 3 cm). Peel and finely dice onion and garlic.
Sauté onion in olive oil, add sweet potato cubes and sauté briefly. Add sugar and let it caramelize slightly. Dust with both types of paprika powder, add tomato paste and pour in soup. Season with cumin, marjoram, garlic, balsamic vinegar, salt and pepper. Simmer for about 10 minutes.
Cut debreziner into diagonal slices. Add to goulash and simmer for 1-2 minutes. Then thicken with cornstarch mixed in cold water.
Pour into deep plates, put 1 tablespoon of sour cream on top and sprinkle with savory.
Preparation Tip:
If you don't like debreziner, you can also prepare the goulash with frankfurters.
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