1. Slice the onions thinly and fry in the lard for 25 minutes until deep brown; take off the heat, stir in the paprika and tomato paste and immediately deglaze with the vinegar and a little water.
2. Add the beef shin cut into 4 cm cubes, season with salt and braise covered over low heat for about 2.5 hours, topping up with water little by little.
3. In the last 20 minutes, add the finely chopped garlic, caraway and marjoram and reduce uncovered until thick.
4. Score the frankfurters and heat them in the goulash sauce for 5 minutes; cut the gherkins into fans.
5. Fry eggs in butter in a pan.
6. Serve the goulash topped with the frankfurters, fried eggs and gherkin fans, with bread rolls.
Tip: The name comes from Vienna's fiaker (carriage) drivers, who needed a hearty meal after a long shift - it's also a quick way to use up leftover goulash.
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