Fiaker goulash with Sacher sausages

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Portionen: 4

  • 1 kg Shank of beef (or any type of stewing beef)
  • 4-6 pieces Eggs
  • 4-6 pieces Gherkins (pickled)
  • 2-3 pairs Sacher sausages (or Frankfurter or Wieners)
  • 750 g Onions
  • 150 g Dripping (or oil)
  • 2 Tbsps Paprika powder (sweet)
  • 1 tsp Paprika powder (Rosen oder spicy)
  • 3 cloves Garlic
  • 1 tbsp Tomatoes (puréed)
  • 1 tbsp Marjoram
  • 2 leaves Bay
  • 1 tsp Caraway seeds (chopped)
  • Vinegar
  • Salt
  • Ground pepper
  • Butter (for frying eggs)
Auf die Einkaufsliste

Cut the onions in strips, the meat in cubes, and crush the garlic. Heat the dripping or 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. As soon as the meat is cooked, take the pot off the stove and place in a moderately-warm oven for about 1 hour.
Meanwhile, heat water for the sausages. Simmer for about 10 minutes. Heat the butter in a pan, and fry the eggs. Slice the gherkins in the shape of a fan. Heat the goulash again, add water if needed, season, and stir vigorously.
When the goulash is ready, serve on warmed plates. Place the fried eggs on top of the goulash, and one sausage on the side. Garnish with gherkins.

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Fiaker goulash with Sacher sausages

  1. Helmuth1
    Helmuth1 kommentierte am 25.09.2015 um 22:35 Uhr

    Dachte, ich bin in Österreich?

  2. minikatze
    minikatze kommentierte am 22.08.2015 um 21:48 Uhr

    Klingt köstlich!

  3. Birmchen
    Birmchen kommentierte am 05.08.2015 um 20:45 Uhr


  4. Cecilia
    Cecilia kommentierte am 12.07.2015 um 23:51 Uhr


  5. edith1951
    edith1951 kommentierte am 19.03.2015 um 08:44 Uhr

    sehr lecker

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