Cut the potatoes lengthwise into 8 parts, chop the onion and garlic. Fry onion in pork fat, 10 minutes. Remove from heat, add potatoes and paprika, mix.
Return the pan to a small fire. After 2 minutes add the garlic, pour 1-1.5 tbsp. warm water.
Cook until soft potatoes, about 15 minutes. Stir so that the goulash is not burnt.
Pour the tomatoes with boiling water, peel, cut into large slices, add to the potatoes.
Increase the heat to strong, salt and pepper, cook for 5 minutes. Serve hot.