Dish

Fiakergulasch

Fiaker goulash

Fiakergulasch is a popular dish in Austria and is often served in traditional Viennese restaurants. The dish has been a part of Austrian cuisine for centuries. The name of the dish is derived from the fiaker, a type of horse-drawn carriage that was once a common sight in Vienna. The stew is made by cooking beef, onions, paprika, and potatoes in a rich broth until the meat is tender and the flavors have melded together. The dish is typically served hot and is perfect for cold weather.

European cuisine› Alpine cuisine› Austrian cuisine

Stew

Origins and history

Fiakergulasch originated in Vienna, Austria and has been a popular dish in the country for centuries. The dish was originally a favorite of the fiaker drivers, who would cook the stew over an open fire while waiting for passengers. Over time, the dish became a staple of Austrian cuisine and is now enjoyed by locals and tourists alike.

Dietary considerations

Fiakergulasch is not suitable for vegetarians or vegans due to the use of beef. It is also high in calories and should be consumed in moderation. The dish may contain allergens such as gluten, depending on the type of bread served as a side.

Variations

There are many variations of fiakergulasch, including those that use different types of meat or vegetables. Some recipes also call for the addition of sour cream or other dairy products. In some regions, the dish is served with dumplings instead of bread.

Presentation and garnishing

To make fiakergulasch even heartier, add more potatoes or other vegetables to the stew. The dish can be garnished with parsley or chives for a pop of color.

Tips & Tricks

For best results, use a high-quality cut of beef and allow the stew to simmer for several hours to develop the flavors. Leftovers can be stored in the refrigerator for up to three days or frozen for later use. When reheating, add a splash of water or broth to prevent the stew from drying out.

Side-dishes

Fiakergulasch is typically served with a fried egg on top and a side of bread. The bread can be used to soak up the flavorful broth. Other traditional side dishes include pickles, sauerkraut, or a simple green salad. The dish pairs well with a glass of red wine, such as an Austrian Zweigelt or a Hungarian Bull's Blood.

Drink pairings

Fiakergulasch pairs well with a glass of red wine, such as an Austrian Zweigelt or a Hungarian Bull's Blood. For non-alcoholic options, try a hot cup of tea or a glass of sparkling water.