Discover Vienna's unique fiaker goulash: Hearty delight with a twist

Fiaker Goulash is one of the dishes worth trying alongside schnitzel during a visit to the capital of Austria. It's a flavorful beef dish named after the Viennese coachmen (fiakers). These coachmen spent many hours on the streets, braving all weather conditions, which meant they needed hearty and warming meals like this goulash. Today, it's a beloved dish in many traditional Viennese restaurants and a culinary attraction for tourists. You can recreate the flavor at home—it's perfect for a family dinner when everyone's stomachs are rumbling for something hearty.

Fiakergulasch is a thick beef goulash in an aromatic sauce. One might think it's just another goulash found in many cuisines, but the Austrians decided to be a bit adventurous with the sides. Instead of potatoes or groats, it's served with sausage, egg, and pickles.

You may also encounter versions with stale bread dumplings. It's an interesting mix of rather elegant beef stewed in wine, accompanied by what seems like leftovers. Of course, you can opt for groats, potatoes, or noodles if you prefer those combinations.

Ingredients:

• About 1.5 lbs of beef for goulash (shoulder works well),
• About 1 lb of onions,
• 2 teaspoons of sweet paprika,
• vinegar,
• 1 teaspoon of tomato paste,
• 2 cloves of garlic,
• caraway seeds, marjoram, salt, and pepper to taste,
• 4 tablespoons of oil.

For serving:

• 4 frankfurters,
• 4 eggs,
• 4 pickles (can be dill pickles too),
• red bell pepper.

Preparation method:

1. Cut the meat into small cubes.
2. Peel and coarsely chop the onion.
3. In a pot or large saucepan, heat the oil and slowly sauté the onion over low heat until it softens. Do this slowly and for a long time to extract more flavor.
4. Add a splash of vinegar and the tomato paste. Stir well.
5. Add the chopped beef, garlic passed through a press, salt, pepper, caraway seeds, and a pinch of marjoram.
6. Add enough water to cover the meat and stew for 2-3 hours until the meat is tender. Stir occasionally and add water as needed.
7. When the meat is tender, add more water and boil the sauce once more for about 15 minutes.
8. Taste and season as needed.
9. Cook the sausages in water, fry the eggs in a pan, and slice the pickles into long, thin strips.

Spoon the goulash onto a large plate. Top with a sausage and an egg. Add strips of red bell pepper and pickles. Serve with bread or other sides. Enjoy!