Best Authentic Viennese Goulash Wiener Fiakergulasch Recipes

FIAKER GOULASH WITH SACHER SAUSAGES

Steps:

• Cut the onions in strips, the meat in cubes, and crush the garlic.
• Heat the oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water.
• Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered.
• Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water to keep the meat submerged partially at all times. Do not let the mixture dry out or burn.
• After 2 1/2 hours, take the pot off the stove and place in a 300 degrees F oven covered for about 45 minute.
• Meanwhile, heat water for the sausages. Simmer for about 10 minutes.
• Heat the butter in a pan, and fry the eggs to your liking. Slice the gherkins in the shape of a fan.
• When the goulash is ready, stir vigorously and serve on warmed plates. Place the fried egg on top of the goulash, and one sausage on the side. Garnish with gherkins.

SIMPLE VIENNESE BEEF GOULASH

Steps:

• Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
• Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
• Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
• Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
• Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).