Fiaker Goulash

The year-long infusion between Austrian & Hungarian cultures could not leave the Viennese cuisine unaffected.Originally “goulash” is a traditional Hungarian dish.The Fiaker goulash is a special Viennese version of this spicy Hungarian delicacy.A respectful amount of onions cut in strips are heated in a pot of oil before paprika powder, tomato paste & vinegar are poured in a pot of water. The cubic shaped beef meat is added along with some salt & pepper in the mixture. Crushed garlic, marjoram, bay leaves & caraway supplement the blend before more water is added & the soup is left to simmer for 2 hours.When the meat is cooked the pot is placed in a moderately warm oven for an hour.Meanwhile 2-3 pairs of Sacher sausages (Wiener or Frankfurter)are simmered for 10 minutes while 4-6 eggs are fried in a buttered pan.When the goulash is ready its is served on warmed plates with the fried eggs on top & one sausage on each side.The dish is garnished with sliced gherkins in the shape of a fan.The suggested side dishes are bread dumplings, boiled potatoes & red pepper salad.  A sure bet for this one is Gulasch & Söhne. As the name of the place implies they do gullasch and they do it well enough to take pride about it. That includes the variation of Fiaker Goulash of course.