This beef stew benefits from coachmen who drive traditional horse-drawn carriages (“Fiaker”) around Vienna. Production Method.
How to cook it:
Step 1: Organize the meat by removing bones, fat and muscles, but do not remove the gelatinous part of the meat. Cut the meat into bite-sized cubes, then cut the onions.
Step 2: Heat the clarified butter in a large pot and make the onions soften very slowly by cooking the onions on a fairly low heat and stirring constantly-the longer they cook, the better.
Sprinkle the chili powder on top, use a little vinegar to quickly dissipate the heat, then add the tomato paste and stir. Add the meat, stir briefly, then season with garlic, coriander, salt, pepper and a little marjoram. Add some water so that the meat is covered. Depending on the type of meat, cook for about 2-3 hours until tender. Stir occasionally and add a small amount of water regularly.
Step 3: After the meat has softened, pour in more water and let the juice boil for the last 10 to 15 minutes. Season according to taste.
Step 4: In the last 10 to 15 minutes, garnish the sausages in hot water, and then fry the eggs into butter. Cut the pickled cucumbers into thin slices to spread them out. Place goulash on large plates, put a hot sausage on each plate, and then put a fried egg on top. A small cucumber decorated in a fan shape. If needed, garnish with red pepper strips.
Serve with crunchy breadsticks or rolls, or serve with salted potatoes. Cooking time: Beef stew 3–3 1⁄2 hours .
