Wiener Fiaker Goulash
easy
75 mins
75 mins
Ingredients
- 600 g Beef (from the leg)
- 400 g Onions
- 2-3 TABLESPOONS Oil
- 2 TEASPOONS Sweet peppers
- 1 TABLESPOON Wine vinegar
- 1-2 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Caraway seeds
- 7-10 Tbsp dried marjoram
- 1 TABLESPOON Tomato paste
- 4 Vienna sausage
- 4 Eggs
- 4 small gherkins
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and cut into cubes. Peel onions and cut into rings. Heat 1 tablespoon of oil. Stir-fry the onions until golden brown. Sprinkle with paprika and sauté briefly. Season with vinegar, take out.
- 2
Peel garlic and press it through the press. Heat the remaining oil in the frying fat. Sauté garlic and meat cubes in it. Season with salt, pepper, caraway and marjoram. Stir in tomato paste. Deglaze with 1/4 litre water. Add prepared onions again. Cover and cook for about 50 minutes. Gradually add 3/4 litre of water. In the meantime, cut the sausages into diagonal slices. Heat up in goulash 5 minutes before the end of cooking time.
- 3
Deglaze with 1/4 litre water. Add prepared onions again. Cover and cook for about 50 minutes. Gradually add 3/4 litre of water. In the meantime, cut the sausages into diagonal slices. Heat up in goulash 5 minutes before the end of cooking time. Boil the eggs for about 10 minutes. Then rinse with cold water, peel and halve. Cut cucumbers fan-shaped. Season goulash to taste again. Serve garnished with egg halves, cucumber and parsley
- 4
Boil the eggs for about 10 minutes. Then rinse with cold water, peel and halve. Cut cucumbers fan-shaped. Season goulash to taste again. Serve garnished with egg halves, cucumber and parsley
- 5
City
Nutrition Facts
590 kcal
7 g
39 g
52 g