Austrian Fiakergulasch (Goulash with Frankfurter, Egg and Pickle)

About This Recipe

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.

Ingredients

Serves 4

• 800 gbeef chuck(cubed)
• 800 gyellow onions(thinly sliced)
• 4 tbsplard or neutral oil
• 3 tbspsweet Hungarian paprika
• 1 tbsptomato paste
• 3garlic cloves(minced)
• 1 tspcaraway seeds
• 2 tbspwhite vinegar
• 600 mlbeef stock
• 2bay leaves
• 4eggs
• 4frankfurters or Vienna sausages
• 4pickled cucumbers

Instructions

1. 1

   Caramelize the onions

   Heat lard in a heavy pot and cook the sliced onions over medium-low heat for 25 minutes until deeply golden.

2. 2

   Brown the beef

   Push onions aside, add beef cubes, and brown on all sides.

3. 3

   Bloom the paprika

   Remove from heat, stir in paprika, tomato paste, garlic and caraway, then return to low heat briefly.

4. 4

   Braise

   Add vinegar, stock and bay leaves, then cover and simmer gently for 2 hours until the beef is very tender.

5. 5

   Fry the toppings

   Fry the eggs sunny-side up, and warm the frankfurters in simmering water for 5 minutes.

6. 6

   Assemble and serve

   Ladle the goulash into bowls, top each with a fried egg, a sliced frankfurter and a whole pickled cucumber on the side.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions