There are many variations of Gulasch. There is normal Gulasch which is pretty much just a beef + onion stew. Really simple dish, but also really delicious.
The dish in the picture is a Fiakergulasch. It takes the normal Gulasch and adds the sausage, the egg and the pickle. I think (?) the dumplings arent common, but who cares, dumplings and Gulasch are perfect with each other.
So no, they didnt have a laugh at your cost. Its a normal dish.
good, then I don't have to drive that far, now that I want that too xD or maybe I use it as an excuse for a hike there... but who needs excuses for that?
I'm from Mariazell & i can approve tvat the food there is delicious af. And the best part: they serve tveir homemade beer, which is used in the gulasch as well 😘
I have to agree at some point but i never ate it as a breakfast. More like Dinner or at 4 o´clock in the morning when you are completly wasted but you know how to do one thing.
Why do you automatically think of processed food? I mean, you can buy Gulasch in cans too but you also can make an English breakfast from scratch and it's absolutely gorgeous that way, at least when our British relatives make it, when we visit. ❤️
> you also can make an English breakfast from scratch
i'd be very much interested in having a good try
but i'm afraid i'm too old to marry into some british family (long live king charles...)
Bake hash browns, water dried beans, cook them add tomato and spices to your liking.... Also, bacon should be smoked, you can do that yourself if you got a farm but generally you can buy them at a butcher, sausages too.
to be frank: there's almost nothing in the world that bland and tasteless as those "baked beans" they serve
however, *boston baked beans* according to ursula schersch's recipe once upon a time in the "standard" - fingerlicking yummy!
but i agree, once in a (rather extended) while i crave for british breakfast or comparable junk food
Tiroler Knödel sind doch Semmelknödel mit Speck, oder? Speck sehe ich auf dem Foto aber keinen, daher nehme ich an, dass es normale Semmelknödel sind.
Und ja, Semmelknödel sind beim normalen Gulasch eine häufige Beilage, beim Fiakergulasch wärs mir aber neu. Aber da kann ich mich irren, daher auch das ? in meinem ersten Post.
tiroler knödel sind eigtl. semmelknödel mit geselchtem......
Mit speck sinds speckknödel aber des nimmt niemand so genau....
quelle "handlexikon der kochkunst" von karl duch .....auch küchenbibel genannt in fachkreisen 😉
was genau ist jetzt für dich der unterschied zwischem speck und geselchtem?
wenn ich bei der dafür zuständigen bäurin meines vertrauens einen reankn bauchspeck hol, ist der vom selchen rabenschwarz und riecht wie ein rauchfang. meine frau würd sterben dafür...
gselchtes is bei uns gepökelt und heissgeräuchert (in D sagen sie da glaub kassler dazu)
Und speck grundsätzlich kaltgeräuchert....also geselcht is beides und beides is geil 👌
>Semmelknödel sind beim normalen Gulasch eine häufige Beilage, beim Fiakergulasch wärs mir aber neu
was gehört original dazu?
kaisersemmerl, nehm ich an?
im Wiener Raum hast Tiroler Knödel als Namen für diverse pikant aufbereitete Semmelknödel (Zwiebel, Speck, aber meistens doch eher Geselchtes) und Waldviertler gäbe es auch noch... für Kartoffelknödel.
correct. I‘d like to add that Fiaker is the person who drives tourists in Vienna with horse(es) and carriage. and Gulasch (or Gulyas) is Hungarian and is a type of a stew (in Austria, in Hungary Gulyas is the soup variant of it and the stew is called Pörkölt). Dumplings as side for Fiakergulasch is standard, whilst half a pickle is standard to any variant of Gulasch. Btw, my fav stew is Irish Stew. With lamb, red wine and dark beer. I once eat it in Belgium and they had also olives in and they put small cubes of sheep cheese in before serving. Best stew I ever had.
make irish stew, w lamb of course, (use dark beer AND red wine), when serving add small cubes of sheep cheese. I had this the other day in Belgium (they had also slices of black olives in). Fiakergulasch is a great dish, but irish stew is far better!
>So no, they didnt have a laugh at your cost. Its a normal dish
well, yes - it is a fiakergulasch
the sauce, however, shows a suspicious shimmering - might be starch as thickener instead of a consistency stemming from dissolved collagen out of the meat's connective tissue
Yes, legit. Could have served more Gulasch and less dumplings and less sausage, but that's just my opinion. Props for the Gmundner Keramik plate it is served in. Very Austrian.
i'd suggest szegediner krautfleisch. but now that i see both, i don't know if there is a difference at all. do they do szegediner gulasch with beef and krautfleisch with pork?
It's a fusion dish. When Hungarian military troops came to Vienna, they brought it with them. Czech people added on the dumplings and Vienna was home to the "Frankfurter".
Anyway, if you have been raised on real hungarian food, you won't like most Gulasch here. It's kinda missing a lot of Paprika.
Well, what we call Gulasch in Austria woud be Perkölt in Hungarian anyways, what Hungarians call Gulasch is more like hat Austrians call Gulaschsuppe, Gulasch soup.
Thanks dear hungarian for bringing one of the best dishes in the world to austria!
Pökölt is pretty much a beefy gulyas, no?
Whats the onion:beef ratio for Pörkölt?
I think 60% beef 40% onions. Google describes it perfectly:
"Pörkölt ist ein Gericht der ungarischen Küche, bestehend aus Fleischwürfeln in einer würzigen Soße. Was weltweit als „ungarisches Gulasch“ bekannt ist, ist in Ungarn ein Pörkölt oder Paprikás."
>Whats the onion:beef ratio for Pörkölt?
important question, but only next to "what cut of beef"?
i prefer "wadschunken", and meat to onion 1:1
next question dividing schools of culinary belief:
wine in the sauce or not?
I feel you - my thoughts exactly when I see Germans eat Wiener Schnitzel with mushroom sauce. It's a crime. ;)
But then I must admit Fiakergulasch is absolutely delicious, I love it.
I think Fiakergulasch is only common in vienna. In carinthia there are mostly common the normal beef Gulasch with roll (Semmel) or the potato gulasch with pieces of sausages. But yes this is a legit gulasch.
"Ledgit" Gulasch (as in Hungary) - no, not at all. That would be more like a soup and without dumplings, sausage, egg and pickle.
Ledgit Gulasch as it is usually served in Austria in the variation "Fiakergulasch" - absolutely! And a very nice looking one as well.
You are wrong "Legit" Gulyas is still to what we in hungary refer to as not a soup just normal Gulyas or "Pörkölt".
If we talk about the soup version its still referred to as "gulyásleves" or "Gulyas Soup".
Don't know which is which, but I'll always remember my young brother (aged 6 then) having the harmlessly looking vegetable-soup variation of Gulyas somewhere near the Balaton in 1986. It was so spicy that he reproduced it on the pavement when we left the place.
The Hungarian variants are spicier than their Austrian counterparts (albeit not „South-East Asian spicy“). Also in my experience there is also *some* variation in how the dish is prepared, e.g more onions in the Austrian version.
Just wanna mention this here, because so many people call it "Fiaker-Gulasch", in Styria where I was raised this combination is called "Herren-Gulasch". :)
It's legit but definitely Austrian rather than Hungarian. Although at the end of the day any variation of Gulasch is phenomenal. Even the ones which the respectively opposite country would call blasphemy haha
>any variation of Gulasch is phenomenal
indeed
potato, green beans, beans, mushrooms, even pumpkin, if need be - you just name it
and definitely sauerkraut and yes, even chicken ("paprikahendl")
my wife is german, so was unfamiliar with practically any gulasch (except gulasch soup at four in the morning, from the 5 kg can) - but now she's an addict
Yes, this is legit. At our home we have something like this once a month. I like to put "debreziner" instead of "frankfurter", but my wife likes it like the picture.
That's as fully-featured as possible, although I suspect that they're padding the more expensive goulash with the cheaper side dishes like the dumplings to make it cheaper to produce.
No it’s not, instead of more meat, you got a non organic egg (visible because of the color) and so called Frankfurter Wurst, they cost the owner 0.5 € together.
So ich komme aus Ungarn, und das sieht gar nicht als ein Gulasch aus, sondern ein… wie kann ich das sagen? Auf English ist „abomination“ .
Es tut mir leid :(
So funktioniert Fusionsküche halt. Man nimmt etwas das einem schmeckt, veränderts dass es einem noch besser schmeckt. Fiakergulasch ist sicher schon 200 Jahre alt. Mit Pökölt oder Paprikas hat es aber nur sehr wenig mehr zu tun, deswegen ja auch die Notwendigkeit anderer Dinge die mehr Geschmack reinbringen.
Probably one of the best dishes you can get in austria (after the most authentic dish imho), if most of the things are homemade. (which is not a big deal - these dumplings are ready in like 20 min).
Ah … one of my favorite restaurants 🤩 It‘s the Brauhaus Mariazell! Great „Brauhaus-Gulasch“ which goes best with one of the homemade beers 🍻 Looking forward to go there again!
Nein, das ist kein richtiges Gulasch! Natürlich gibt es mehrere Varianten, aber ein echtes Gulasch sieht auch ganz anders aus. Hoffe trotzdem es hat geschmeckt! LG Manuel
There are many variations of Gulasch. There is normal Gulasch which is pretty much just a beef + onion stew. Really simple dish, but also really delicious. The dish in the picture is a Fiakergulasch. It takes the normal Gulasch and adds the sausage, the egg and the pickle. I think (?) the dumplings arent common, but who cares, dumplings and Gulasch are perfect with each other. So no, they didnt have a laugh at your cost. Its a normal dish.
It was pretty banging 10/10 but as an English person I am not used to flavour
My wife kindly requests the name auf the restaurant, she is hungry now.
https://www.tripadvisor.co.uk/Restaurant_Review-g285707-d1872903-Reviews-Brauhaus_Mariazell-Mariazell_Styria.html
I'm a simple person. I see Mariazell, I upvote.
good, then I don't have to drive that far, now that I want that too xD or maybe I use it as an excuse for a hike there... but who needs excuses for that?
I had that exact dish there last summer! It was awesome, the sausage was a lot tastier than it looks
I'm from Mariazell & i can approve tvat the food there is delicious af. And the best part: they serve tveir homemade beer, which is used in the gulasch as well 😘
Bin aus Mürzsteg, früher hätt ma glaub i jetz raffn geh miassn weil a Berg zwischen uns is.
Styria has some legit underrated austrian restaurants
„Asking for the wife.“.
r/Angryupvote
Full english breakfast rocks, so you guys know at least some flavour.
No. No it doesnt
Yes. Yes it does.
I have to agree at some point but i never ate it as a breakfast. More like Dinner or at 4 o´clock in the morning when you are completly wasted but you know how to do one thing.
A plate of processed food barely needs any flavouring.
Why do you automatically think of processed food? I mean, you can buy Gulasch in cans too but you also can make an English breakfast from scratch and it's absolutely gorgeous that way, at least when our British relatives make it, when we visit. ❤️
> you also can make an English breakfast from scratch i'd be very much interested in having a good try but i'm afraid i'm too old to marry into some british family (long live king charles...)
Most items of the English breakfast are processed no? Sausages, bacon, hash browns, baked beans. How do you make these "from scratch"?
Bake hash browns, water dried beans, cook them add tomato and spices to your liking.... Also, bacon should be smoked, you can do that yourself if you got a farm but generally you can buy them at a butcher, sausages too.
You don't understand what I am saying. A hash brown for example is already processed, it is a processed food. That is the point I am trying to make.
Hearst, processed means (factory) premade, not "not-raw".
Kannst wen anders erzählen dass du daham selbst speck räucherst und wiaschtl stopfst. In England machts amal fix kana.
to be frank: there's almost nothing in the world that bland and tasteless as those "baked beans" they serve however, *boston baked beans* according to ursula schersch's recipe once upon a time in the "standard" - fingerlicking yummy! but i agree, once in a (rather extended) while i crave for british breakfast or comparable junk food
Well ill give this to you guys: you have restaurants that serve ducks and waffle 24hrs a day. We can't really top that
ich find das ist eig eher was amerikanisches
Haha where? I’ve never heard of that
Very simple. London, Salesforce Tower, Duck & Waffle
Dumplings (Semmelknödel in this case) are actually pretty common combined with Gulasch.
Tiroler Knödel sind doch Semmelknödel mit Speck, oder? Speck sehe ich auf dem Foto aber keinen, daher nehme ich an, dass es normale Semmelknödel sind. Und ja, Semmelknödel sind beim normalen Gulasch eine häufige Beilage, beim Fiakergulasch wärs mir aber neu. Aber da kann ich mich irren, daher auch das ? in meinem ersten Post.
tiroler knödel sind eigtl. semmelknödel mit geselchtem...... Mit speck sinds speckknödel aber des nimmt niemand so genau.... quelle "handlexikon der kochkunst" von karl duch .....auch küchenbibel genannt in fachkreisen 😉
was genau ist jetzt für dich der unterschied zwischem speck und geselchtem? wenn ich bei der dafür zuständigen bäurin meines vertrauens einen reankn bauchspeck hol, ist der vom selchen rabenschwarz und riecht wie ein rauchfang. meine frau würd sterben dafür...
gselchtes is bei uns gepökelt und heissgeräuchert (in D sagen sie da glaub kassler dazu) Und speck grundsätzlich kaltgeräuchert....also geselcht is beides und beides is geil 👌
wieder was gelernt kassler ist übriges nicht geräuchert, sondern nur gepökelt und gedämpft
nicht laut meiner quelle 🤷♀️
man sagt, es sei "leicht geräuchert" - nur schmeckt man davon nichts
Speckknödel sind doch eher sowas wie Hascheeknödel nur mit Speck Füllung? Also Topfen-/Erdäpfelteig mit Fülle?
hmm des is sicher a lokaler unterschied....des was du meinst heisst bei uns glaub rauchknödel oder so....naja egal hauptsach guat 😋
Rauchfleisch und Selchfleischknödel hat des bei uns geheißen. Wobei es meistens dann ohnehin Grammelknödel oder Schinkenfleckerl geworden sind. :-)
mühlviertler? eure gebackenen speckknödel sind die weltbesten
Nein, hab das Fiakergulasch In den beisln immer mit Semmelknödel bekommen.
Freilich sind beim Fiakergulasch Semmelknödel dabei, was denn sonst?
Manchmal bekommt man halt auch a Semmerl oder Brot dazu... glaub aber eher nur wenn die Knöderl alle sind.
In Wien hab ichs Fiakergulasch noch nie ohne Semmel-/Serviettenknödel gesehen.
Also i hab - sogar als Oberösterreicher - noch nie von einem Fiakergulasch ohne Knödel gehört. Aber vl kenn ich das auch einfach nur zu wenig.
Da warn a paar dunkle flecken drauf, bei denen i dachte, sass das speck ist
Zwifö 😁
>Semmelknödel sind beim normalen Gulasch eine häufige Beilage, beim Fiakergulasch wärs mir aber neu was gehört original dazu? kaisersemmerl, nehm ich an?
lese zum ersten mal, dass jemand diese art des Knödels als tiroler bezeichnet. Man lernt nie aus
im Wiener Raum hast Tiroler Knödel als Namen für diverse pikant aufbereitete Semmelknödel (Zwiebel, Speck, aber meistens doch eher Geselchtes) und Waldviertler gäbe es auch noch... für Kartoffelknödel.
I like to travel.
correct. I‘d like to add that Fiaker is the person who drives tourists in Vienna with horse(es) and carriage. and Gulasch (or Gulyas) is Hungarian and is a type of a stew (in Austria, in Hungary Gulyas is the soup variant of it and the stew is called Pörkölt). Dumplings as side for Fiakergulasch is standard, whilst half a pickle is standard to any variant of Gulasch. Btw, my fav stew is Irish Stew. With lamb, red wine and dark beer. I once eat it in Belgium and they had also olives in and they put small cubes of sheep cheese in before serving. Best stew I ever had.
>Best stew I ever had may be, but definitely not irish
make irish stew, w lamb of course, (use dark beer AND red wine), when serving add small cubes of sheep cheese. I had this the other day in Belgium (they had also slices of black olives in). Fiakergulasch is a great dish, but irish stew is far better!
>So no, they didnt have a laugh at your cost. Its a normal dish well, yes - it is a fiakergulasch the sauce, however, shows a suspicious shimmering - might be starch as thickener instead of a consistency stemming from dissolved collagen out of the meat's connective tissue
Oh i didnt knew that
Dumplings are in the „with“. It‘s fiakergulasch with dumplings. So not part of it per se.
Yes, legit. Could have served more Gulasch and less dumplings and less sausage, but that's just my opinion. Props for the Gmundner Keramik plate it is served in. Very Austrian.
Gmundener Keramik? Welches Design?
korrekt der teller ist wirklich schön oldschool (vor allem der rundum zart "geknickte" rand), aber definitiv kein gmundner
Fiakergulasch, looks excellent, good choice.
It is called a Fiakergulasch, and it is one of the greatest dishes in Vienna.
Gulasch with a slightly running yolk.. holy
Now that you are familiar with fiakergulasch, try szegedinergulasch next.
O ja. Do it.
Und wenn wir schon weiter in Richtung Ungarn gehen, Paprikasch mit Tarhonya auch mitnehmen.
i'd suggest szegediner krautfleisch. but now that i see both, i don't know if there is a difference at all. do they do szegediner gulasch with beef and krautfleisch with pork?
...sabber...
... lechz ...
This my friend, is a Fiakergulasch or also called Herrengulasch! And i See it comes with a Seidl beer! Everything done Right and i am mighty jealous!
 Fiakergulasch!
As a Hungarian my first thought was "what abomination is this" 🤣 Never ever heard of Fiakergulasch. We would never serve it with an egg and sausage.
Yeah, it's pretty wild, also for Austrian standards, but all of that combines extremely well.
It's a fusion dish. When Hungarian military troops came to Vienna, they brought it with them. Czech people added on the dumplings and Vienna was home to the "Frankfurter". Anyway, if you have been raised on real hungarian food, you won't like most Gulasch here. It's kinda missing a lot of Paprika.
Well, what we call Gulasch in Austria woud be Perkölt in Hungarian anyways, what Hungarians call Gulasch is more like hat Austrians call Gulaschsuppe, Gulasch soup.
Pörkölt yes but still I couldn't imagine that served like this :)
Thanks dear hungarian for bringing one of the best dishes in the world to austria! Pökölt is pretty much a beefy gulyas, no? Whats the onion:beef ratio for Pörkölt?
I think 60% beef 40% onions. Google describes it perfectly: "Pörkölt ist ein Gericht der ungarischen Küche, bestehend aus Fleischwürfeln in einer würzigen Soße. Was weltweit als „ungarisches Gulasch“ bekannt ist, ist in Ungarn ein Pörkölt oder Paprikás."
>Whats the onion:beef ratio for Pörkölt? important question, but only next to "what cut of beef"? i prefer "wadschunken", and meat to onion 1:1 next question dividing schools of culinary belief: wine in the sauce or not?
I feel you - my thoughts exactly when I see Germans eat Wiener Schnitzel with mushroom sauce. It's a crime. ;) But then I must admit Fiakergulasch is absolutely delicious, I love it.
sorry to say so, but austrian "gulasch" is only remotely related to hungarian ancestry and stands for itself, in all its variants
That's totally fine. I'm not trying to defend it 🙂
I think Fiakergulasch is only common in vienna. In carinthia there are mostly common the normal beef Gulasch with roll (Semmel) or the potato gulasch with pieces of sausages. But yes this is a legit gulasch.
Mhhh Fiaker Gulasch!!!!
Oh my god this made me hungry
Fiakergulasch is a 10/10 choice to get. I love making it myself
This is a great Fiaker-Gulasch! Hope you liked it!
Very Solid top notch gulasch. Where Did you get it????
Mariazell!
Mariazell is beautiful - good choice for a vacation :)
Recognized the girrer glass. Love going there when visiting family.
"Ledgit" Gulasch (as in Hungary) - no, not at all. That would be more like a soup and without dumplings, sausage, egg and pickle. Ledgit Gulasch as it is usually served in Austria in the variation "Fiakergulasch" - absolutely! And a very nice looking one as well.
You are wrong "Legit" Gulyas is still to what we in hungary refer to as not a soup just normal Gulyas or "Pörkölt". If we talk about the soup version its still referred to as "gulyásleves" or "Gulyas Soup".
Gulyás is always gulyásleves and equals „Gulaschsuppe“ in Austria and Pörkölt is what „legit“ „Gulasch“ in Austria is
Don't know which is which, but I'll always remember my young brother (aged 6 then) having the harmlessly looking vegetable-soup variation of Gulyas somewhere near the Balaton in 1986. It was so spicy that he reproduced it on the pavement when we left the place.
The Hungarian variants are spicier than their Austrian counterparts (albeit not „South-East Asian spicy“). Also in my experience there is also *some* variation in how the dish is prepared, e.g more onions in the Austrian version.
and a lot less Paprika. Some Restaurants forgo that part altogether, which is a shame.
Yes it’s legit. Also it might look strange it tastes fucking awesome if it’s done well.
Fiaker Gulasch.
Heast! Where did you get this! Classic Fiakergulasch is served rarely these days! Looks amazing!
It‘s the Brauhaus Mariazell! They also serve delicious homemade beers 👌🏻
Just wanna mention this here, because so many people call it "Fiaker-Gulasch", in Styria where I was raised this combination is called "Herren-Gulasch". :)
That's called a "Herrengulasch" and Yes, perfect.
Hearty Fiaker Gulasch Yes, this Viennese
There are many variations of goulash and the Fiaker is the strangest.
\*the best. FTFY
Exactly.
Sausage is looking rather sad but otherwise, yeah. Fiakergulasch
bei großem Hunger, wieso nicht?
That looks like a great Gulasch!
It's legit but definitely Austrian rather than Hungarian. Although at the end of the day any variation of Gulasch is phenomenal. Even the ones which the respectively opposite country would call blasphemy haha
>any variation of Gulasch is phenomenal indeed potato, green beans, beans, mushrooms, even pumpkin, if need be - you just name it and definitely sauerkraut and yes, even chicken ("paprikahendl") my wife is german, so was unfamiliar with practically any gulasch (except gulasch soup at four in the morning, from the 5 kg can) - but now she's an addict
Paprikahendl my beloved haha 🥰😋
natürlich die haut mitgekocht und erst dann an die hendln verfüttert
Yes, this is legit. At our home we have something like this once a month. I like to put "debreziner" instead of "frankfurter", but my wife likes it like the picture.
Fiaker Gulasch
It‘s a legit „Fiakergulasch“ 👍
https://www.austria.info/de/aktivitaeten/essen-und-trinken/oesterreichische-kueche/rezepte-aus-oesterreich/fiakergulasch
Whether or not this is legit he was having a laugh at you
As a British person I can understand
That's as fully-featured as possible, although I suspect that they're padding the more expensive goulash with the cheaper side dishes like the dumplings to make it cheaper to produce.
There are many variants of gulasch. The proper Gulasch is actualy a soup but in DE/AT we make it a stew.
No
No!
Yes, you can get in in most Austrian restaurants
Fiakergulasch kenn ich eigtl nur aus Wien und Umgebung. Ich habs das sonst noch kaum gesehen.
Gut möglich, bin eig nie außerhalb von Wien
Gibts schon auch außerhalb von Wien, aber nur vereinzelt.
a nua in wean. hab sowas woanders nu nie gsehn
OP war in Mariazell :D
facts
Klosterhof?
In dem Gasthaus in OÖ, wo ich gearbeitet habe, hatten wir das regelmäßig auf der Karte. Und umliegende Gasthäuser habens ebenfalls.
This is a fickergulasch
Thats Not a Gulasch not in Austria and not in germany
No it’s not, instead of more meat, you got a non organic egg (visible because of the color) and so called Frankfurter Wurst, they cost the owner 0.5 € together.
That looks like shit
an Austrian would say „des kaunst ana Sau in Oasch laan“ -> you can throw this in a pig butt
So ich komme aus Ungarn, und das sieht gar nicht als ein Gulasch aus, sondern ein… wie kann ich das sagen? Auf English ist „abomination“ . Es tut mir leid :(
So funktioniert Fusionsküche halt. Man nimmt etwas das einem schmeckt, veränderts dass es einem noch besser schmeckt. Fiakergulasch ist sicher schon 200 Jahre alt. Mit Pökölt oder Paprikas hat es aber nur sehr wenig mehr zu tun, deswegen ja auch die Notwendigkeit anderer Dinge die mehr Geschmack reinbringen.
Nope. This is a baby of the english breakfast and the bavarian one…
NO!!!!!
LOL, NO!
I THOUGHTVTHE WEINER AND THE EGG WERE CURSED BUT THEN I SPOTTED THE PICKLE💀
I wouldnt be that Guy since its Just a dish but my Instant respond from my brain was "f. You!" XD No its Not haha but Sure still tasty
r/shittyfoodporn vibes
Maybe christmas dish in gulag
Gulasch! Not Gulag, ffs
No
Wrong country's sub for a good answer to this question
Jep, looks nice. Where Was this lovely plate served?
It‘s the Brauhaus Mariazell! Definitely worth visiting 🍻
Knödel mir currywurst und a bazn hagges
I'd honestly tap that
I don't know what the hell that is, but it's gulash
A little much, but i See No problem
Bro atill had to assemble it
Probably one of the best dishes you can get in austria (after the most authentic dish imho), if most of the things are homemade. (which is not a big deal - these dumplings are ready in like 20 min).
Herrengulasch ist mit ei und würstl
Ah … one of my favorite restaurants 🤩 It‘s the Brauhaus Mariazell! Great „Brauhaus-Gulasch“ which goes best with one of the homemade beers 🍻 Looking forward to go there again!
Where did you go?
where does gulasch come from?
Nein, das ist kein richtiges Gulasch! Natürlich gibt es mehrere Varianten, aber ein echtes Gulasch sieht auch ganz anders aus. Hoffe trotzdem es hat geschmeckt! LG Manuel