Fiakergulasch is a special Viennese version of the hot and spicy Puszta dish. A ragout made with beef which is topped with sausage, fried egg and gherkins with a warming sauce which contains plenty of sweet paprika powder. A real Fiakergulasch is a marvellous hearty treat which is perfect enjoyed with a spritzer or beer and offers a real slice of “Old Vienna”.
- 1 kg beef goulash (shin)
- 800 g onions (finely chopped)
- 5 garlic cloves (finely chopped)
- 1 tsp caraway (chopped)
- 2 tbsp marjoram
- 5 tbsp paprika powder (sweet)
- 1 tsp vinegar
- water (for pouring over)
- 4 eggs
- 4 gherkins (cut into a fan shape)
- 2 pairs of Frankfurter sausages
Directions for Fiakergulasch
- Chop the goulash. Peel the onion and garlic, chop finely and fry in a little oil in a pan.
- Add the goulash, caraway, marjoram, paprika and vinegar, mix well and pour over the water. Season with salt and pepper and leave to simmer on low heat for 2 to 3 hours.
- Heat a little oil in a pan, crack open the eggs and fry in the pan.
- Slice the gherkins into a fan shape. Arrange the goulash on plates and top each with a fried egg and gherkin.
- According to tradition, the goulash is served with a Frankfurter – halve the sausages, cut a cross into the ends and fry in a little oil.
You can also use soft boiled and halved eggs as garnish instead of fried eggs – this not only looks good but tastes great too.
It is unclear how the name “Fiakergulasch” came about – it could, on the one hand, be a good example of “using leftovers” and, on the other hand, also a hearty, more calorific version which was made for the hard workers of a particular trade – the hungry coachmen of the famous Viennese horse and carriages (“Fiaker” is German for horse-drawn cabs).