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”.

Metainformationen

Ingredients

  • 1 kg beef goulash (shin)
  • 800 g onions (finely chopped)
  • 5 garlic cloves (finely chopped)
  • oil
  • 1 tsp caraway (chopped)
  • 2 tbsp marjoram
  • 5 tbsp paprika powder (sweet)
  • 1 tsp vinegar
  • water (for pouring over)
  • salt
  • pepper
  • oil
  • 4 eggs
  • 4 gherkins (cut into a fan shape)
  • 2 pairs of Frankfurter sausages

Directions for Fiakergulasch

  1. Chop the goulash. Peel the onion and garlic, chop finely and fry in a little oil in a pan.
  2. 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.
  3. Heat a little oil in a pan, crack open the eggs and fry in the pan.
  4. Slice the gherkins into a fan shape. Arrange the goulash on plates and top each with a fried egg and gherkin.
  5. 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.

GOES WELL WITH Bread Dumplings or Potatoes.

Austrian bread dumplings: delicous, easy and wonderfully changeable.
They have a delicate taste, are wonderfully easy to make and can be made in a whole range of varieties – Austrian Bread Dumplings! Try it!
Enhanced with parsley and delicately seasoned, potatoes are a popular all-round classic.
Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish.

TIP

You can also use soft boiled and halved eggs as garnish instead of fried eggs – this not only looks good but tastes great too.

HISTORY BOX

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).