For the potato goulash with Debreziner, peel the potatoes and cut into small cubes.
Remove the seeds from the pointed peppers and cut into small cubes. Cut the bell pepper halves into small cubes as well. Put the less beautiful ones aside.
Chop onions and garlic. Heat the oil in a frying pan and sauté the bacon until translucent.
Sauté the onions and the remaining peppers. Add the paprika powder and fill up with vinegar and water. Boil for 5 minutes and puree with a hand blender.
Cut Polish sausage into small cubes. Add potatoes, diced sausage, diced tomatoes, diced peppers, fried bacon and garlic.
Season with salt, marjoram, cumin and pepper. Let it simmer for 20 to 30 minutes. The potatoes must be soft and the goulash must have a slightly creamy consistency.
Cut the debreziner into slices and add to the goulash during the last 10 minutes of cooking.
Arrange the potato goulash with debreziner decoratively on plates and serve.