Viennese-style Goulash (Fiakergulasch)
Ingredients
- Ingredients
- 600 grams Beef from the shoulder (chuck)
- 400 grams onions
- 2 Tbsps vegetable oil
- mild ground paprika
- 1 Tbsp Tomato paste
- 400 milliliters Beef broth
- 1 bay leaf
- 2 allspice
- salt
- freshly ground black peppers
- 4 Pickled cucumbers
- 4 Hot dogs
- 2 Tbsps clarified butter
Preparation steps
Rinse the beef, pat dry, and trim any excess fat, gristle, or sinew. Cut the beef into bite-size pieces. Peel the onions and chop fine.
In a saucepan, heat the oil. Add the beef and brown on all sides. Sprinkle with the paprika. Remove the beef to a plate. Add the onions to the drippings in the pan and stir in the tomato paste.
Return the beef and pour in the broth. Add the spices. Season with salt and pepper. Stew gently over medium heat for 1 to 1 1/2 hours.
Drain the cornichons and cut lengthwise, leaving one end intact. Press the cornichons to open the slices into fan. Slit the sausage from the ends to the middle and fry until crispy in hot clarified butter.
Season the goulash to taste with salt and pepper.
To serve, spoon the goulash into warmed plates and garnish with one fried sausage and a cornichon fan.
