Fiaker Goulash

An Austrian goulash is a tasty dish to serve to a group of people.
The Vienna Fiakers are horse drawn carridges and the drivers loved that goulash. So it ended up with the name.

You can prepare a large quantity in advance and just make the finishing touches before you plate it.

We served it with home made herb Spaetzle. Little pasta.

But the prominent part played quail eggs again, one soft boiled one and one sunny side up.

Recipe for 5:
1 kg stewing beef and pork shoulder mixed
2 onion2 cloves of garlic
2 tbsp oil
2 tbsp flour
2/3 Veggie stock
1/3 Red wine
Salt and pepper

Carrots
Bell peppers
Oil
Veg stock
Salt and pepper

Wiener sausages 1 per Person
1 gherkin per Person
2 quail eggs per Person

Cut onions and garlic and the meat into bite size pieces. In a wide pot heat up the oil and brown the seasoned meat. Best in 2 batches so every piece sits on the bottom of the pot.
Put flour on top and stir well. Add wine and stock and bring to a boil. Reduce the heat and simmer for 75 min.
Let it cool down. You can even prepare it the day before.
Clean carrots and peppers and start them in a pan. A bit of stock and seasoning. Let the veggies get soft and add to the reheated goulash.
When you reheat the goulash, add the Wieners and let them heat up

Usually it will be eaten with gherkins and a fried egg.


Serve with pasta, rice or potatoes.