Viennese coachman's goulash: A hearty twist on tradition
They call this dish coachman's goulash, but you don't need to swap your Skoda for a horse to enjoy its taste. It's a delicious alternative to the classic Hungarian goulash, although the traditional accompaniments might not appeal to everyone.
Fiaker Goulash is a must-try dish alongside schnitzel when visiting the capital of Austria. This flavourful beef dish is named after the Viennese coachmen (fiakers), who spent many hours on the streets, regardless of the weather. Consequently, they needed hearty and warming meals like this goulash. Today, it is a classic dish in many traditional Viennese restaurants and a culinary attraction for tourists. You can recreate the flavour at home—it’s perfect for a family dinner when you need something hearty to satisfy those loud, rumbling stomachs.
Austrian goulash
Fiakergulasch is a thick beef goulash in an aromatic sauce. One might assume it's a standard goulash like those found in various cuisines, but the Austrians have taken a more adventurous approach with the sides. Instead of potatoes or grains, it’s served with sausage, egg, and pickles.
You might also find versions with stale bread dumplings. It's an intriguing mix of elegant beef stewed in wine paired with additions that bring to mind leftovers. Of course, you can choose groats, potatoes, or noodles if you prefer those combinations.
Ingredients:
- About 680 grams of beef for goulash (shoulder works well),
- About 450 grams 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 or sweet),
- red bell pepper.
Preparation method:
- Cut the meat into small cubes.
- Peel and coarsely chop the onion.
- In a pot or large saucepan, heat the oil and slowly sauté the onion over low heat until it softens. Take your time with this step to extract more flavour.
- Pour in a bit of vinegar and add the tomato paste. Stir.
- Add the chopped beef, garlic (passed through a press), salt, pepper, caraway seeds, and a pinch of marjoram.
- 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.
- When the meat is tender, add more water and boil the sauce one last time for about 15 minutes.
- Taste and adjust the seasoning as needed.
- 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!
