Fiaker Goulash

Pasta dishes are just always delicious!

Remove the peel from the onions and a clove of garlic and cut them into small pieces. Cut the meat into cubes of about 5 cm.

Cut a little bit of peel from the lemon. Chop this very finely with the anchovy fillet, a peeled half clove of garlic and cumin to make a goulash-herb mixture.

In a saucepan with 5 tbsp of lard, sauté the onions gently until they have taken a little bit of color. Then add chopped garlic, paradeis pulp and paprika powder and stir in well. Extinguish everything with red wine and boil it almost completely.

Then add beef broth, season with a little salt, pepper and a little herb mixture.

Next, add the meat cubes and simmer the goulash covered about 2, 5 slightly until the meat is soft.

Then cut out the meat with a meat fork and cook the gravy until it has a thick consistency.

Add the meat cubes again and season again with salt, pepper and a little bit of herb mixture.

Cook the noodles in a saucepan of bubbling salted water, drain and toss briefly in a frying pan with butter.

Serve the pasta with the goulash. Garnish with leaf parsley to taste.

Tip: In Frankfurt cuisine, the Fiakergulasch, is just as well known as “Herrengulasch”. It is a slightly more sumptuous version of goulash. In addition

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