A classic Viennese beef goulash topped with a fried egg, a sliced frankfurter and a tangy pickled cucumber.
Austrian Fiakergulasch is a real, traditional Austrian dish, known as Goulash with Frankfurter, Egg and Pickle. A classic Viennese beef goulash topped with a fried egg, a sliced frankfurter and a tangy pickled cucumber.\n\nFiakergulasch is named after the Fiaker, Vienna's horse-drawn carriage drivers, who traditionally ordered this heartier, garnished version of goulash as a filling, quick meal between fares.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 4
Heat lard in a heavy pot and cook the sliced onions over medium-low heat for 25 minutes until deeply golden.
Push onions aside, add beef cubes, and brown on all sides.
Remove from heat, stir in paprika, tomato paste, garlic and caraway, then return to low heat briefly.
Add vinegar, stock and bay leaves, then cover and simmer gently for 2 hours until the beef is very tender.
Fry the eggs sunny-side up, and warm the frankfurters in simmering water for 5 minutes.
Ladle the goulash into bowls, top each with a fried egg, a sliced frankfurter and a whole pickled cucumber on the side.
Caramelize the onions fully — the thick, sweet onion base is the foundation of proper Viennese goulash, whether or not it's garnished Fiaker-style.
Fry the eggs just before serving so the yolks stay runny and mix into the goulash sauce as you eat.
The pickled cucumber's sharp acidity is meant to cut through the rich stew — don't skip it.
Use a spicier sausage instead of frankfurters for extra kick.
Some versions add a dollop of sour cream alongside the fried egg.
Serve with a slice of crusty bread instead of dumplings for a simpler presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Fiakergulasch is named after the Fiaker, Vienna's horse-drawn carriage drivers, who traditionally ordered this heartier, garnished version of goulash as a filling, quick meal between fares.
Fiakergulasch is the same rich beef and onion goulash but garnished with a fried egg, sliced frankfurter and pickled cucumber, a heartier presentation historically favored by Vienna's carriage drivers.
Yes, the base goulash reheats and even improves after a day; add the fresh egg and sausage garnish only when serving.
A firm, tangy dill pickle is traditional; avoid sweet bread-and-butter style pickles, which clash with the savory stew.
Per serving (450g / 15.9 oz) · 4 servings total
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