Serves: 4

Ingredients:

• 1 kg (2,2 lb) shank of beef (or any type of stewing beef)
• 4-6 eggs
• 4-6 gherkins (pickled)
• 2-3 pairs Sacher sausages (or Frankfurter or Wieners)
• 750 g (1,7 lb) onions
• 150 g (2/3 cup) 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)

Preparation:

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.

Cooking Time:
Depending on the meat, 2 ½ - 3 hours

Suggested Side Dishes:
Bread dumplings, boiled potatoes, red pepper salad

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/