Entree: Austria – Vienna – Fiakergulasch (Hearty Viennese beef-based goulash served with fried sausages, potatoes, and a fried egg)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 smoked sausages, approx. 3.5 oz (100 g) each (Debreziner or frankfurter-style)
- 4 oz (115 g) smoked bacon or pancetta, diced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) sweet Hungarian paprika
- 1 tsp (5 g) ground caraway seeds
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine or 1/2 cup (120 ml) water + 1 tbsp (15 ml) red wine vinegar
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 large eggs
- 4 small pickled cucumbers (cornichons) for serving
- Coarse mustard for serving
- Chopped fresh parsley for garnish
- Crusty bread for serving

Instructions

1. Heat 1 tbsp (15 ml) lard or oil in a large heavy pot over medium-high heat. Add diced bacon and cook until the fat renders and bacon begins to crisp, about 4–5 minutes.
2. Add beef cubes in batches, browning on all sides; remove browned beef and set aside.
3. Reduce heat to medium, add remaining 2 tbsp (30 ml) lard or oil, then add sliced onions. Cook until soft and golden, about 10–12 minutes. Add garlic and cook 1 minute more.
4. Stir in paprika and ground caraway quickly to bloom the spices, then add tomato paste and mix thoroughly.
5. Return beef to the pot, pour in red wine (or water + vinegar) to deglaze, scraping up browned bits. Add beef stock and bay leaf. Season lightly with salt and pepper.
6. Bring to a simmer, cover partially, and cook gently for 1 hour.
7. After 1 hour, add the cubed potatoes to the stew, stir, and continue simmering until beef and potatoes are tender, about 30–45 more minutes. Taste and adjust seasoning.
8. While the goulash finishes, heat a skillet over medium heat and pan-fry the smoked sausages until browned and heated through, about 6–8 minutes. Keep warm.
9. In the same skillet, fry the eggs sunny-side-up in a little fat until whites are set but yolks remain runny, seasoning with salt and pepper.
10. To serve, ladle goulash into shallow bowls, top each portion with a fried sausage and a fried egg, garnish with chopped parsley, and serve with cornichons, a dollop of coarse mustard, and crusty bread.