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Traditional Viennese Fiaker Goulash | Hearty Viennese Classic
(0)
185 min
Masterpiece
Gurkerl Küche
Zart geschmortes Wiener Rindsgulasch nach traditioneller Art, gekrönt mit Spiegelei, knusprigem Frankfurter Würstel und Fächergurkerl.
Ingredients
Preparation method
Preparation & Onion Base
Peel and finely chop the onions. Cut the goulash meat (beef shank) into approx. 3–4 cm cubes and pat dry with paper towels. Peel and finely chop the garlic.
Heat 30 g of clarified butter in a large Dutch oven. Slowly sauté the chopped onions over medium heat, stirring constantly, for about 20–25 minutes until golden brown – the onion base gives the goulash its signature deep colour and rich, velvety consistency.
Braising the goulash
Add the tomato paste and chopped garlic to the onions and sauté briefly. Remove the pot briefly from the heat, stir in the sweet paprika powder, and immediately deglaze with the apple cider vinegar and a little beef stock so that the paprika powder does not become bitter.
Chef's tip
Goulash tastes even better the next day: Feel free to prepare the Fiaker goulash a day in advance and warm it up slowly before serving – this allows the flavours to meld perfectly.
For a true Viennese Fiaker goulash, never thicken with flour: The rich, velvety consistency comes solely from the 1:1 ratio of onions to meat and slow braising.
Nutritional values
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