Fiakergulasch

Remove meat from too strong tendons and fat strips, but leave thoroughly streaked – the fat is the flavor carrier. Cut into bite-sized cubes. Slice peeled onions and fry in a suitable saucepan in hot clarified butter, stirring constantly until golden. Remove from heat, stir in paprika powder and immediately deglaze with a splash of vinegar and a little water. Return the saucepan to the stove, add the paradeis pulp, roast briefly and stir in the meat. Now add the pressed garlic as well as the remaining spices and let everything steam for 1 1/2 to 2 1/2 hours with the lid not completely closed, depending on the quality of the meat. During this cooking time, the liquid should evaporate repeatedly and be replaced with a little (!) fresh water each time. Once the meat is tender, add only enough water to just cover the meat with liquid. To get the typical goulash fat level, let the goulash now again boil down for some time at moderate heat. To turn the finished juice goulash into a Fiakergulasch, now heat Frankfurter sausages in hot water or cut each end and fry in fat. At the same time, in another pan, fry the fried eggs in hot butter. Cut each pickled gherkin into a fan shape. Arrange the goulash on a warmed plate and place a fried egg and a Frankfurter sausage on each, top each with a pickled gherkin.

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