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Traditional Viennese Fiaker Goulash | Hearty Viennese Classic
(0)
180 min
Masterpiece
Gurkerl Küche
Ein echter Wiener Wirtshausklassiker aus dem Schmortopf: Zartes Rindfleisch in sämiger Zwiebel-Paprikasauce, traditionell garniert mit Frankfurter Würstel, Spiegelei und Essiggurkerlfächer.
Preparation method
Preparation
Peel and finely dice the onions. Peel and finely chop the garlic. Pat the beef goulash meat dry and cut into cubes of approx. 3–4 cm.
Goulash base & braising
Heat 2 tbsp of clarified butter in a large, heavy casserole dish or Dutch oven. Add the diced onions and sauté slowly over medium heat, stirring occasionally, for about 20 minutes until golden brown.
Stir in the tomato paste and chopped garlic and roast for 1 minute. Briefly remove the pot from the heat, stir in the sweet paprika powder, and immediately deglaze with the apple cider vinegar.
Chef's tip
Patience with the onions: The secret to a perfect Viennese Saftgulasch is browning the onions slowly – the finer they are diced and the more gently they simmer, the richer the sauce becomes without any flour.
Even better reheated: Like any authentic goulash, Fiaker goulash tastes even more intense on the second day, as the flavours meld perfectly overnight.
Ingredients
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