In Vienna, the former center of the Austro-Hungarian Empire, a special kind of goulash had been developed.
The Wiener Saftgulasch or the Fiakergulasch on the menu in traditional restaurants is a must-have. It is a rich pörkölt-like stew; more onions but no tomatoes or other vegetables are used, and it usually comes just with dark bread. A variation of the Wiener Saftgulasch is the Fiakergulasch, which is served with fried egg, fried sausage, and dumplings named Semmelknödel.
In Hungarian cuisine, traditional "Gulyásleves" (literally "goulash soup"), "bográcsgulyás", pörkölt, and paprikás were thick stews made by cattle herders and stockmen. Garlic, caraway seed, bell pepper, and wine are optional. These dishes can be made as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the twentieth century.