Viennese Fiaker Goulash

by Editorial Staff

Summary

Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g beef (wad ham!)
  • 600 g onion (s), finely chopped
  • 100 g oil
  • 2 teaspoons paprika powder (rose paprika)
  • 1 dash vinegar
  • 0.5 teaspoon ½ marjoram
  • Crush ½ teaspoon caraway seeds
  • 1 clove garlic or 2
  • 0.5 teaspoon ½ salt
  • 4 egg (s)
  • 4 piece (s) sausage (Frankfurter), small ones
  • 4 cucumber (s) (pepper gherkin, spice or pickled gherkin)
  • some butter (fat), for frying
Viennese Fiaker Goulash
Viennese Fiaker Goulash

Instructions

  1. Roast the onion in hot oil, stir in the paprika, deglaze with a dash of vinegar.
  2. Cut the meat into 4 cm cubes, add to the onion, roast, season with salt, marjoram, crushed caraway seeds and crushed garlic, add a little water, slowly simmer until soft. Pour more water.
  3. Don`t forget to stir from time to time.
  4. Boil the eggs until soft; Cut the Frankfurter into 1/3 lengthways on both sides, fry in hot butter (fat); Cut the cucumber in a fan shape, halve the eggs.
  5. Garnish the goulash with it. (on top a fried frankfurter, egg fanned out, or halved on one side, cucumber on the other side)
  6. Serve with pastries, dumplings or dumplings.

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