For the Fiakergulasch with Sacher sausages, heat a pot and fry the onions in it over moderate heat, stirring vigorously until golden. Add paprika powder and tomato puree, stir briefly and immediately deglaze with a little vinegar and water. Mix meat cubes with salt and pepper and add. Stir in pressed garlic, marjoram, bay leaves and caraway seeds and add enough water to just cover the meat. Stir through and simmer (not completely covered) over medium heat for about 2 1/2 hours until tender. Meanwhile, stir repeatedly and keep adding a little water. Once the meat is cooked but still has some bite, remove pot from heat and let stand in a warm place (moderately heated oven) for about 1 hour more.
Meanwhile, heat Sacherwürstel in hot water and let steep for about 10 minutes just below boiling point. Melt butter in a fried egg pan, carefully crack eggs and fry to form fried eggs. Cut the gherkins in a fan shape. Heat goulash again vigorously, add a little water if necessary, season to taste and stir vigorously. Arrange on warmed plates, place a fried egg on each plate and a sausage next to it. Garnish with a gherkin fan.