Coachman’s Goulash
- Tidy up the meat by removing the sinews but not the gelatinous parts in the meat (these are typical of goulash and add body to the juices). Cut the meat into bite-sized cubes, and roughly chop the onions.
- 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 the juices become.
- 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 that 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. The juice should be allowed to cook in each time.
- Once the meat is cooked and soft, pour in some more water and allow the juice to cook in for a final 10 – 15 minutes. At the end, taste and adjust the seasoning.
- For the garnish, place the sausages in hot water in the final 10 – 15 minutes and fry the eggs in butter until they are soft fried eggs. Slice the pickled gherkins 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 ½ hours
Source: Austrian National Tourist Office