Continuing with my love of Vienna - Goulash is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, goulash found its way into Viennese cuisine. The Fiaker goulash is a special Viennese version of this fiery-spicy delicacy from the Puszta. Although 2 1/2 hours stovetop and 45 minutes in the oven seem like a long time, the results are excellent. This is one of the richest tasting goulash I've ever ate and it is my husband's favorite. The addition of fried egg (sunnyside up) really adds too. You can omit the sausage but be sure to have the egg and fanned gherkins.