Coachman's Goulash
This goulash owes its name to the coachmen who drive traditional carriages ("Fiaker") around Vienna.
How to make it:
Step 1:
Tidy up the meat by removing the bone, fat, and sinew but not the gelatinous parts in the meat. Cut the meat into bite-sized cubes, and chop the onions.
Step 2:
Heat the clarified butter in a large pan and soften the onions very slowly by cooking them over a fairly low heat and stirring constantly – the longer they cook, the better.
Sprinkle the paprika powder over them, quickly take out any heat by splashing over with a dash of vinegar, and stir in the tomato paste. Add the meat, stir briefly, and then flavour with the garlic, caraway, salt, pepper, and a pinch of marjoram. Add some water, so the meat is just covered, and depending on the type of meat steam for around 2 – 3 hours until soft. Stir occasionally and top up regularly with small amounts of water.
Step 3:
Once the meat is tender, pour in some more water and allow the juice to boil down for a final 10 – 15 minutes. Season according to taste.
Step 4:
For the garnish, place the sausages in hot water in the final 10 – 15 minutes and fry the eggs in butter. Slice the pickled gherkins so that they can be fanned out.
Arrange the goulash on large plates, place a hot sausage on top of each plate, and top with a fried egg. Garnish with the fanned gherkin. If preferred, decorate with strips of red pepper.
Serve with crispy breadsticks or rolls, or alternatively with salted potatoes.
Cooking time: Goulash 3–3 1⁄2 hours