Fiakergulasch is a rich and hearty Austrian beef goulash that is traditionally served with sausages, a fried egg, and pickles.

This dish has its roots in Vienna, where it was a popular meal among the city's fiaker drivers, who transported people in horse-drawn carriages.

To make Fiakergulasch, start by chopping the beef and onions, and mincing the garlic. Sauté the onions in a pot until they turn golden brown, then add the beef and cook until it is browned. Stir in the paprika, garlic, and tomato paste, and let the flavors meld together. Add beef broth, salt, and pepper, and let the goulash simmer for about two hours until the meat is tender and the flavors are well-developed.

There are many ways to customize Fiakergulasch. Some variations include adding potatoes, carrots, or bell peppers to the stew for extra heartiness. You can also adjust the level of spiciness by adding more or less paprika, or even incorporating some hot chili peppers.

In Austria, Fiakergulasch is typically served with a side of sausages, a fried egg on top, and pickles. This combination adds a unique and satisfying twist to the traditional goulash, making it a favorite among locals and visitors alike.

While Fiakergulasch is a delicious and hearty meal, it is important to enjoy it in moderation. The dish is high in protein and provides essential nutrients from the beef and vegetables, but it can also be high in calories and fat. To make a lighter version, consider using lean cuts of beef and reducing the amount of oil used in the preparation.