Saute the onions and bacon, until the onions are golden and puffy. Add the paprika, caraway seeds, marjoram and garlic. Cook just a minute and add the beef stock, soup meat, salt and tomatoes. Simmer for 20 minutes. Add the potatoes, and more beef stock, if needed. Continue to cook until the meat and potatoes are soft. Make a thin cream of the flour and water, and stir it slowly into the soup. Continue to cook until thickened. Slice the cooked franks about 1/4" thick and add to the soup along with a squeeze of lemon juice.
Gourmet's Old Vienna Cookbook