Austrian Goulash Recipes

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AUSTRIAN GOULASH



Austrian Goulash image

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.

Provided by FoodieWife

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs stew cut meat, cut into bite-sized chunks
flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt & pepper)
2 large onions, sliced thin
olive oil, for searing
1 tablespoon hungarian hot paprika
1 -2 teaspoon mild paprika
2 garlic cloves, sliced thin
1 small lemon, zested
1 tablespoon caraway seed
2 tablespoons tomato paste
4 cups tomato sauce (large can)
1/2 cup beef (or water) or 1/2 cup chicken stock (or water)
kosher salt & pepper
flour (for searing meat)

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.

WOLFGANG'S BEEF GOULASH



Wolfgang's Beef Goulash image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe follows
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsley

Steps:

  • In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
  • Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
  • In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
  • Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
  • Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)



Authentic Viennese Goulash (Wiener Fiakergulasch) image

While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!

Provided by gemini08

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs marbled beef, cut in cubes
1 lb onion, diced
1/4 cup oil or 1/4 cup lard
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or 2 cups vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)

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 RECIPE - (4.2/5)



Austrian Goulash Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 16

4 to 5 pounds stew cut meat*, cut into bite-sized chunks
1 cup flour
1 tablespoon salt and pepper
2 large onions, sliced thin
Olive oil for searing
2 teaspoons Hungarian Hot Paprika
1 tablespoon mild paprika
2 garlic cloves, sliced thin
Zest small lemon
1 tablespoon caraway seeds
2 tablespoons tomato paste
1 large can tomato sauce (about 4 cups)
1/2 cup beef or chicken stock (or water)
Kosher salt & pepper to taste
Flour for searing meat
NOTE: My recommended cut of meat, if your butcher can provide it, is "chuck eye roast". It's a very tender cut of meat that braises beautifully.

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.

UKRAINIAN GOULASH



Ukrainian Goulash image

Very simple, tasty dinner over egg noodles. Can also be made in a slow cooker. Serve over egg noodles and top with sour cream if desired.

Provided by John and Karen K.

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable shortening
2 pounds cubed beef stew meat
2 onions, sliced
1 clove garlic, minced
1 tablespoon paprika
1 ½ teaspoons salt
⅛ teaspoon ground black pepper
2 cups water
1 cup steak sauce (such as Heinz 57®)
1 tablespoon all-purpose flour
2 tablespoons water

Steps:

  • Melt shortening in a large pot over medium heat. Cook beef in hot shortening until completely browned, 5 to 7 minutes. Stir onion, garlic, paprika, salt, and pepper into the beef; cook and stir 5 minutes more.
  • Pour water and steak sauce into the pot; stir until beef mixture is evenly coated. Bring the mixture to a simmer, reduce heat to low, and cook until the beef is tender, about 15 minutes.
  • Whisk flour into the water in a small bowl; stir into the beef mixture. Continue simmering stew until slightly thickened, 2 to 3 minutes.

Nutrition Facts : Calories 619.5 calories, Carbohydrate 17.4 g, Cholesterol 195 mg, Fat 29.3 g, Fiber 2.8 g, Protein 69.2 g, SaturatedFat 10.3 g, Sodium 1939.4 mg, Sugar 2.5 g

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