How to prepare it:
Trimm the meat by removing the sinews but not the gelatinous parts in the meat (these are typical of goulash and add body to the juices). Cut the meat into bite-sized cubes, and roughly chop the onions.
Heat the clarified butter in a large pot, add the onions and cook very slowly over fairly low heat, stirring constantly until they are transparent – the longer the onions cook, the better the juice becomes.
Sprinkle the paprika powder over the onions, quickly add the dash of vinegar, and stir in the tomato paste. Add the meat, stir briefly, then flavor with garlic, caraway, salt, pepper and a pinch of marjoram. Add some water, until the meat is just covered, and simmer for around 2 – 3 hours until soft. Stir occasionally and top up regularly with small amounts of water, once the juice is reduced.
Once the meat is cooked and soft, add more water and allow the juice to cook in for a final 10 – 15 minutes. At the end, taste and adjust the seasoning.
For the garnish: boil the sausages in hot water and fry the eggs "sunnyside up" style. Slice the pickled gherkins so they can be fanned out.
- Arrange the goulash on large plates, place a hot sausage on top of each plate, and top with a fried egg. Garnish with the fanned gherkin. If preferred, decorate with strips of red pepper.
Serve with rolls or salted potatoes.
Preparation time: about 3:30 hours