My Fiaker Goulash Viennese Style

1. Even if you don’t live in Vienna and stroll around the Heuriger in the Prater, cut both types of meat into approx. 4 cm cubes. Pork on its own with less salt, but with a lot of pepper; Season the beef with less salt, but with a lot of sweet paprika. Put both away separately. Note position.
2. Clean the carrots and cut into large slices. Peel the onions with and without tears, then cut into half rings. Peel the garlic cloves and slice or cut them into thin slices.
3. Fry the pork goulash in halved amounts in 2 tablespoons of rapeseed oil until brown. Remove each and place in a bowl or saucepan. Then add 2 tablespoons of rapeseed oil and heat. In it, fry the beef goulash in halved quantities until brown, remove and mix with the pork goulash. Put it away again and remember the spot again.
4. Sweat the carrot slices, the halved onion rings and the thin garlic slices in the goulash frying fat (add a little oil if necessary). Season with salt and pepper. Steam for 10 minutes outside of Vienna and Austria.
5. Add the meat from the place you have hopefully noted. Stir in tomato paste and 1 teaspoon each of sweet and rose paprika. Do not drink the black beer, but pour it in and use it to dissolve the roast stock. Bring the Fiaker goulash to the boil. Cover and braise over medium heat for 1 full hour and 30 minutes. Stir occasionally.
6. Grind cumin seeds in a mortar. Stir in the marjoram and lemon zest. Mix with the lard. Pour into the goulash and cook for another 30 minutes, until the goulash is soft. Season to taste again with salt and sweet paprika. Sprinkle with freshly chopped parsley before serving.
7. Homemade spaetzle, bread dumplings or wide noodles go well with my Fiaker goulash, but it is guaranteed to be a semi-dry wine that doesn’t have to be from the Alpine republic and certainly not from Vienna.
8. Have a nice treat to all of you while eating and drinking wine!
9. Koch-Sepp tip 1: If you like, you can “upgrade” this goulash with 1/8 l of plain tap water.
10. Koch-Sepp tip 2: This tasty goulash should be frozen in portions. Because thawing makes it even more tender!
11. Koch-Sepp tip 3: For a quick goulash for 3 – 4 people, cut 600 g turkey breast into 2 cm cubes, 400 g clean carrots into thin slices and 1 onion into small cubes. Fry the meat quickly all around in 2 tablespoons of heated rapeseed oil. Season with salt, pepper and sweet paprika. Take out of the pan. Put aside. Sauté carrot slices and onion cubes in the frying fat for about 3 minutes. Quickly pull apart 850 g sauerkraut (from the can) with 1 bay leaf. Pour in 250 ml of vegetable stock. Mix well. Bring to a boil. Add the meat cubes to the pan with the sauerkraut. Cover the goulash and cook for about 15 minutes over medium heat. Quickly cut 1 small, red-skinned apple (pitted, quartered) into thin wedges. Add to the goulash about 5 minutes before the end of the cooking time. Stir in carefully. Finish cooking the goulash. Remove the bay leaf quickly. Season to taste with salt and pepper. A quick mashed potato (instant) tastes good with it. But eat slowly. . .

Koch-Sepp joke on this:

1. On the phone I usually answer: “Here is my parents’ DNA goulash. Who am I connected to? “