Viennese Fiaker goulash

Ingredients for 4 servings:

• 600 g beef (ham hock!)
• 600 g onion(s), finely sliced
• 100 g oil
• 2 tsp paprika powder (rose pepper)
• 1 shot of vinegar
• ½ tsp marjoram
• ½ tsp crushed caraway seeds
• 1 clove(s) garlic or 2
• ½ tsp salt
• 4 eggs
• 4 pieces of sausage (Frankfurter), small
• 4 cucumber(s) (pepper pickle, spice pickle or pickle)
• some butter (fat), for frying

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Brown the onion in hot oil, stir in the paprika, and deglaze with a dash of vinegar. Cut the meat into 4cm cubes, add to the onion, brown thoroughly, season with salt, marjoram, ground caraway seeds, and crushed garlic, add a little water, and simmer gently until soft. Add more water. Don’t forget to stir occasionally. Boil the eggs until soft-boiled; cut a 1/3-inch open section on each side of the frankfurters and fry them in hot butter (fat); cut the gherkins into fan-shaped pieces, then halve the eggs. Garnish the goulash with the pieces. (Place a fried frankfurter on top, the egg fanned out or halved on one side, and the gherkin on the other side.) Serve with pastries, dumplings, or gnocchi.