For the potato-carrot goulash with sausage cubes, chop the onion and fry in butter. Add the paprika powder and fry a little more. Deglaze with a splash of vinegar. Add thyme, marjoram and bay leaf, stir, pour in water and add Maggi roast juice cubes.
Peel and dice potatoes and carrots, add to pot and simmer until potatoes and carrots are almost tender.
Dice the sausage, add it and finish cooking. Mix crème fraiche with some handy flour, remove pot from heat and stir in the mixture. Bring the potato-carrot goulash with diced sausage to the boil again briefly, stir well and serve.