Fiaker Goulash With Sacher Sausages Food

FIAKER GOULASH WITH SACHER SAUSAGES

Steps:

• Cut the onions in strips, the meat in cubes, and crush the garlic.
• Heat the oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water.
• Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered.
• Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water to keep the meat submerged partially at all times. Do not let the mixture dry out or burn.
• After 2 1/2 hours, take the pot off the stove and place in a 300 degrees F oven covered for about 45 minute.
• Meanwhile, heat water for the sausages. Simmer for about 10 minutes.
• Heat the butter in a pan, and fry the eggs to your liking. Slice the gherkins in the shape of a fan.
• When the goulash is ready, stir vigorously and serve on warmed plates. Place the fried egg on top of the goulash, and one sausage on the side. Garnish with gherkins.

CRISPY FISH SAUSAGES

Steps:

• soak bread in water until soft then strain liquid out.
• process fish, bread, salt,pepper, parsley, paprika, 1 egg together for a few seconds until mixed together but not minced.
• put flour, breadcrumbs, egg in individual shallow plates.
• get a small portion of the mixt and roll out into sausages.
• roll in flour, then eggs, then breadcrumbs.
• heat oil and fry until golden brown.
• Garnish with lemon wedges.

ARROZ CON SALCHICHAS (VIENNA SAUSAGES)

Steps:

• In a 5qt pot,add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras.
• Rinse the rice well and add to the other ingredients.
• Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well.
• When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling.
• Stir the rice with a large spoon, bringing the rice at the bottom to the top.
• Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.
• After about 20 minutes, uncover carefully
• and turn the rice again using the large spoon.
• Cover the pot again with and cook for another 10 minutes.
• Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook.
• Let stand for about 5 minutes.

HUNGARIAN VEAL GOULASH

Steps:

• Heat oil in large skillet.
• Add veal, onion, and garlic.
• Cook and stir until meat is brown and onion is tender.
• Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
• Cover, simmer 1 hour or until meat is tender.
• Blend flour and 1/4 cup water.
• Gradually stir into meat mixture.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve over noodles.

HUNGARIAN GOULASH WITH SAUERKRAUT

Steps:

• Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl.
• Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
• Blend the paprika with the warm water and the salt and pepper.
• Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch.
• Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

APPLE STRUDEL à LA SACHER

Steps:

• Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice.
• In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of sugar.
• Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the sugar and cinnamon and sprinkle over the pastry.
• Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends are well closed.
• Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30-40 minutes, occasionally brushing with melted butter.
• When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
• For Pastry:.
• For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.
• Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night.
• On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.