Fiakergulasch

Ingredients

• 500g (1.1 lb) lean beef, cut into cubes 500g (1.1 lb) lean beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 4 fried eggs, for serving 4 fried eggs, for serving
• Pickles, for serving Pickles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the sweet paprika, smoked paprika, and caraway seeds, and cook for another minute to release their flavors.
4. 4.
   Add the tomato paste and beef broth to the pot, and season with salt and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   While the stew is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
7. 7.
   Serve the Fiakergulasch over a bed of egg noodles, topped with a fried egg. Garnish with pickles on the side.

Treat your ingredients with care...

• Beef — For the best results, choose lean cuts of beef such as sirloin or tenderloin. Trim any excess fat before cubing the meat to ensure a healthier dish.
• Smoked paprika — If you can't find smoked paprika, you can substitute it with regular paprika. However, the smoky flavor adds a unique element to the dish.
• Caraway seeds — Toasting the caraway seeds before adding them to the stew will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in the paprika and caraway seeds overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
• To add a touch of freshness, garnish the dish with chopped parsley or dill before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish pairs well with a glass of Austrian red wine, such as Blaufränkisch or Zweigelt.

Serving advice

Serve the Fiakergulasch hot, with the fried egg placed on top of the stew. The yolk adds a creamy richness to the dish when mixed with the sauce. Accompany it with a side of buttered noodles and pickles for a complete Austrian dining experience.

Presentation advice

To present the Fiakergulasch beautifully, place a generous portion of the stew in the center of a plate. Arrange the egg noodles around the stew, creating a nest-like shape. Top the stew with the fried egg, and garnish with a sprig of fresh herbs for an elegant touch.