Authentic Viennese Goulash Wiener Fiakergulasch Recipes

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

Steps:

• Heat the oil in a large pot and brown the beef cubes.
• Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
• Add the tomato paste, paprika and the rest of the seasonings and stir well.
• Add the stock and stir well again.
• Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
• Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).

Steps:

• Cut the onions in strips, the meat in cubes, and crush the garlic.
• Heat the oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water.
• Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered.
• Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water to keep the meat submerged partially at all times. Do not let the mixture dry out or burn.
• After 2 1/2 hours, take the pot off the stove and place in a 300 degrees F oven covered for about 45 minute.
• Meanwhile, heat water for the sausages. Simmer for about 10 minutes.
• Heat the butter in a pan, and fry the eggs to your liking. Slice the gherkins in the shape of a fan.
• When the goulash is ready, stir vigorously and serve on warmed plates. Place the fried egg on top of the goulash, and one sausage on the side. Garnish with gherkins.