Austrian Goulash Recipes

THE BEST BEEF GOULASH RECIPE

Steps:

• Chop onions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.
• Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.
• Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.
• Serve with potatoes and a green salad.

AUSTRIAN GOULASH RECIPE - (4.2/5)

Steps:

• Combine flour, salt and pepper. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3 to 4 minutes per side. You want a golden crust that will give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3 to 4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so. Add the tomato paste and paprika, and cook for 1 to 2 minutes. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Add the seared met and bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. Simmer for 2 hours, or you can use a slow cooker for 4 to 6 hours.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

AUSTRIAN GOULASH

Steps:

• You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
• Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
• Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
• Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
• When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
• Add the tomato paste and paprika, and cook for 1-2 minutes.
• Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
• Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
• Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
• This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
• http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.