When talking about the typical and still Austrian food recipe, it is clear, that it must be Schnitzel. At the end, why not go for the “Fiaker-Gulasch”, as it reflects in a very beautiful way the lifestyle of the capital of Austria: Vienna.
This original and traditional dish from Vienna is named after the typical Viennese horse cab drivers (“Fiaker”). The only difference to the “normal” goulash recipe, which Austria owes to the former monarchy crown land, Hungary, is the addition of sausages (“Frankfurter”), fried eggs (“Spiegelei”) and pickled cucumbers (“Gurkerl”). So,enjoy this culinary short trip to Vienna.
For the soup
1 kg METRO Chef goulash beef
4 METRO Chef onions (yellow)
4 tbsp. METRO Chef sweet paprika powder
4 tbsp. apple vinegar
3 tbsp. METRO Chef tomato paste
2 pressed METRO Chef garlic cloves
1/2 tbsp. METRO Chef ground caraway seeds
1 tbsp. METRO Chef dried marjoram
6 METRO Chef frankfurters
6 METRO Chef eggs
6 pickled cucumbers
6 g METRO Chef parsley
METRO Chef ground black pepper
Cube the onions. Heat oil in a large pot and add the onion cubes, stirring constantly at a low temperature for 20 minutes.
Add the paprika powder, marjoram, caraway seeds, pressed garlic cloves and tomato paste to the onions, stir lightly, immediately deglaze with apple vinegar and pour in 1 litre of water.
Allow to boil uncovered for about 30 minutes. Cut the beef into about 3 cm cubes. Pre-heat the oven to 180 °C (convection). Lightly salt the goulash meat, add to the sauce and put the casserole dish into the oven at 150 °C on the middle rack with the lid on for about 4 hours.
Slash the frankfurters across on both sides. Bring water and salt to a boil, remove from the heat, put the frankfurters in and leave for about 5–10 minutes.
Break the eggs into a frying pan, slice the cucumber like fans into the eggs. Season the goulash with salt and pepper.