Fiaker Goulash With Sacher Sausages Recipes

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Authentic Viennese Goulash (Wiener Fiakergulasch) image

While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!

Provided by gemini08

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs marbled beef, cut in cubes
1 lb onion, diced
1/4 cup oil or 1/4 cup lard
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or 2 cups vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)

Steps:

Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
Simmer until the floury taste is gone and the sauce has the perfect consistency.
Enjoy with spaetzle, dumplings or noodles.

FIAKER GOULASH WITH SACHER SAUSAGES

Fiaker Goulash With Sacher Sausages image

Continuing with my love of Vienna - Goulash is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, goulash found its way into Viennese cuisine. The Fiaker goulash is a special Viennese version of this fiery-spicy delicacy from the Puszta. Although 2 1/2 hours stovetop and 45 minutes in the oven seem like a long time, the results are excellent. This is one of the richest tasting goulash I've ever ate and it is my husband's favorite. The addition of fried egg (sunnyside up) really adds too. You can omit the sausage but be sure to have the egg and fanned gherkins.

Provided by Rinshinomori

Categories Meat

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 1/4 lbs stewing beef (any kind)
2 -3 sacher sausages (optional) or 4 frankfurters (optional)
2 1/2 onions, large
1/4 cup vegetable oil
2 tablespoons sweet paprika
1 teaspoon hot paprika
3 garlic cloves
1 tablespoon tomatoes, paste
1 tablespoon marjoram
2 bay leaves
1 teaspoon caraway seed, chopped
2 tablespoons vinegar
1 tablespoon water
1/4-1/2 teaspoon sugar (optional)
water (to cover the meat)
salt
ground pepper
4 eggs
butter (for frying eggs)
4 pieces gherkins (pickled)

Steps:

Cut the onions in strips, the meat in cubes, and crush the garlic.
Heat the oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water.
Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered.
Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water to keep the meat submerged partially at all times. Do not let the mixture dry out or burn.
After 2 1/2 hours, take the pot off the stove and place in a 300 degrees F oven covered for about 45 minute.
Meanwhile, heat water for the sausages. Simmer for about 10 minutes.
Heat the butter in a pan, and fry the eggs to your liking. Slice the gherkins in the shape of a fan.
When the goulash is ready, stir vigorously and serve on warmed plates. Place the fried egg on top of the goulash, and one sausage on the side. Garnish with gherkins.

Nutrition Facts : Calories 901.1, Fat 68.6, SaturatedFat 23.4, Cholesterol 382.4, Sodium 1499.5, Carbohydrate 15.1, Fiber 4.1, Sugar 7.4, Protein 55

QUICKIE SAUSAGE GOULASH

Quickie sausage goulash image

Rustle up a quick low-fat sausage meal - a perfect midweek family-filler

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
454g packet low-fat sausages , cut into big chunks
2 onions , roughly chopped
400g can chopped tomato
1 tbsp tomato purée
1 tbsp bouillon powder (powdered stock)
1 tbsp paprika
good pinch of sugar
4 medium floury potatoes , cut into large chunks
2 big handfuls shredded spring greens

Steps:

Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.

Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.34 milligram of sodium

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