Viennese Fiaker Goulash

Name: Viennese Fiaker Goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 600 g Beef goulash; 400 g Onions; 2-3 TABLESPOONS Oil; 2 TEASPOONS Sweet peppers; 1 TABLESPOON White wine vinegar; 1-2 Garlic cloves; 7-10 Tbsp salt, black pepper; 1 TEASPOON Caraway seeds; 1-2 TEASPOONS dried marjoram; 1 TABLESPOON Tomato paste; 4 Eggs; 4 Vienna sausage; 4 small gherkins; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

600 g Beef goulash
400 g Onions
2-3 TABLESPOONS Oil
2 TEASPOONS Sweet peppers
1 TABLESPOON White wine vinegar
1-2 Garlic cloves
7-10 Tbsp salt, black pepper
1 TEASPOON Caraway seeds
1-2 TEASPOONS dried marjoram
1 TABLESPOON Tomato paste
4 Eggs
4 Vienna sausage
4 small gherkins
7-10 Tbsp Parsley

Directions

1
Dab meat dry with kitchen paper. Peel onions and cut them into fine rings. Heat 1 tablespoon of oil in a frying pan. Fry the onions until golden brown, turning them over. Dust with paprika and sauté briefly. Deglaze with vinegar and take out
2
Heat the remaining oil in the frying fat. Brown the meat in it in portions. Peel garlic, press it through the garlic press or chop it finely. Fry briefly. Add all the meat again. Season with salt, pepper, caraway and marjoram
3
Cut the sausages into slices and add them to the goulash 5 minutes before the end of the cooking time. Cut the cucumbers fan-shaped. Season the goulash to taste again. Garnish with egg, cucumber and parsley. Boiled potatoes taste good with it
4
Sweat tomato paste briefly and deglaze with 1/4 l water. Add onions. Cover and stew for 1 1/4-1 1/2 hours. Little by little add 3/4 l hot water. In the meantime, boil eggs for about 10 minutes until hard. Then quench, peel and halve