Do not mistake Viennese Gulasch for the original Hungarian “gulyás.” The only thing the Viennese version of this beef ragout has borrowed from its Hungarian forefather is its name and its main seasoning: paprika. The original “gulyás” was originally prepared by cattle herders (“gulyás” in Hungarian) in large kettles and was known as “gulyás hús.” It was introduced in Vienna in the 19th Century, and here, the paprika hull that was used in cooking the stew was replaced by paprika powder. And so the Viennese “Sauce” Goulash was created.
One of the most popular versions of the Viennese Goulash is the Fiaker Goulash, named after the horse-drawn carriages that were once the main mode of transportation in Vienna and are still used today to take tourists on nostalgic rides through the old town.
Recipe for Fiaker Goulash:
Ingredients:
500 g Boneless beef shank
40 g Onion
Vinegar
50 g Pork fat
20 g Sweet Paprika (edelsüß)
1 EL Tomato Paste
Garlic
Marjoram, Caraway, Salt
Cut meat into cubes. Chop onions and roast it hot fat. Cool with a little vinegar and add meat, paprika, tomato paste, crushed garlic, marjoram, caraway and salt. Let the mixture simmer in its own juices.
As soon as the juice has dissipated, add enough water to cover the meat. Slowly cook for about 10 minutes.
Serve with potatoes (or dumplings), sausages and a pickle |
