Sauté the onions, add the sliced sausage (meat sausage, Viennese, etc.) and chopped raw potatoes and roast them through. Scatter paprika powder over it, stir briefly and immediately pour in meat stock, approx. 1/2 l, add tomato paste and / or 1 to 2 tomatoes and spices and herbs (salt, pepper, parsley), stir well. Possibly add more liquid. The ingredients should just be covered.
Simmer everything until the potatoes are soft. Stir in the creme fraiche and add seasoning if necessary.
Good for pre-cooking, as the goulash gets better and better when it is warmed up.
If you like it a bit sour, you can add bay leaf and a little vinegar or gherkins to the goulash. Or the spicy version with red and green paprika and chilli.
In addition, salad, fresh farmer`s bread and a beer!