Viennese goulash delight: A coachman's hearty feast
They call this dish coachman's goulash, but you don't need to trade your Skoda for a horse to savour its taste. It's a delicious alternative to the classic Hungarian goulash, though the traditional accompaniments might not appeal to everyone.
Fiaker Goulash is one of the dishes worth trying alongside schnitzel during a visit to Austria's capital. It's a flavourful beef dish honouring the Viennese coachmen, known as fiakers, who spent many hours on the streets regardless of the weather conditions. Therefore, they needed hearty and warming dishes like this goulash. Today, it is a classic dish in many traditional Viennese restaurants and a culinary tourist attraction. You can recreate the flavour at home—it works brilliantly for a family dinner when loudly rumbling stomachs demand something hearty.
Fiakergulasch is a type of thick beef goulash in an aromatic sauce. One might think it's simply another goulash like those found in various cuisines, but the Austrians decided to get 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 a rather refined beef, stewed in wine, with an addition reminiscent of leftovers. Of course, you can opt for groats, potatoes, or noodles if you prefer those combinations.
Ingredients:
- About 700 grams of beef for goulash (shoulder works well),
- About 450 grams of onions,
- 2 teaspoons of sweet paprika,
- vinegar,
- 1 teaspoon of tomato purée,
- 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:
- 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. Do this slowly and for a long time to extract more flavour.
- Pour in a bit of vinegar and add the tomato purée. 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 the contents of the pan 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.
- 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!
