Recipe · Vienna · Vienna
Fiakergulasch
the goulash of Vienna's carriage drivers, a beef stew with plenty of onion and plenty of paprika, served with a fried egg, a sausage and a gherkin fanned out
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- slice the onions and brown them in the lard in a wide pot, over a moderate heat, stirring often
- add the paprika and the tomato, stir for a moment and immediately pour in a little vinegar and a little water, because the paprika must not burn
- season the meat with salt and pepper and put it in the pot with the crushed garlic, the marjoram, the bay leaves and the caraway, and add just enough water to barely cover it
- cook over a medium heat, with the lid resting on top, for about two and a half hours, stirring often and adding a little water at a time: if you add too much the meat swims and the sauce does not thicken
- when the meat is tender but still holds together, turn off the heat and leave the goulash to rest somewhere warm for an hour
- heat the frankfurters in water just below the boil for ten minutes, fry the eggs in the butter and cut the gherkins into fans
- reheat the goulash thoroughly, with a splash of water if needed, and serve it with the egg on top, the frankfurter beside it and the gherkin
- serve it with Semmelknödel, the bread dumpling, or with boiled potatoes
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