For the beef goulash, chop the onion and garlic cloves. Cut the ham into large pieces and salt.
Heat oil in a large pot, brown onion well (must not turn brown), add garlic cloves towards the end of cooking time.
Add marjoram, thyme, bay leaves and fry briefly, stir in paprika and fry well at a slightly higher temperature.
Deglaze with vinegar. Add beef broth (or soup cubes), ham and slices of bread.
Peel potatoes and add to goulash (binds the juice). Cover and simmer on low heat for about 1.5 hours until the meat is tender. Add pepperoni shortly before.
Season with chili seasoning according to taste.
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