The base of Fiakergulasch is identical to the Saftgulasch recipe – it requires long braising of the beef in a sauce created from caramelized onions (the onion:meat ratio should be at least 1:1, ideally 750g of onion per 1 kg of meat).
The unique element is the final presentation: the fried egg should have a runny yolk, the sausage is usually lightly scored and heated/fried, and the gherkin is cut into a fan shape.
Prepare the Saftgulasch according to the previous recipe: slowly sauté the onions until dark brown, add paprika and tomato paste, meat, spices (caraway, marjoram, garlic, salt, pepper), and deglaze with vinegar/broth.
Braise covered over low heat for 2.5 to 3 hours until the meat is falling apart and the onions have dissolved into the sauce.
Score the Frankfurter sausages (Wiener Würstel) crosswise at one end (so they curl when heated) and warm them in water just below boiling point (approx. 10 minutes).
Fry 4 sunny-side-up eggs (Spiegelei) in a pan, ensuring the yolk remains runny. Season with salt and pepper.
Slice each pickled gherkin lengthwise into thin slices, but do not cut all the way through, to create a nice fan shape (Essiggurkerl-Fächer).
Ladle a generous portion of the goulash onto a warm plate. Place bread dumplings (or rolls) beside it.
Carefully place one fried egg on top of the goulash.
Place one Frankfurter sausage next to the dumplings and fried egg.
Garnish everything with the gherkin fan.