Austrian Hash Recipes

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

Ingredients

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.

AUSTRIAN HASH

Austrian hash image

Known as gröstl, this is bacon, onion and potato fry-up is a real hunger-stopper and great served with fried egg

Provided by Diana Henry

Categories Dinner, Main course

Time 25m

Number Of Ingredients 7

Ingredients

1 ½ tbsp corn, sunflower or vegetable oil
400g smoked bacon lardon (or use cooked ham)
1 onion , cut into chunks
500g cooked potato (preferably waxy ones), cold and cut into small chunks
1 tsp caraway seed
1 ½ tsp hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
small handful parsley , roughly chopped

Steps:

Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

Nutrition Facts : Calories 379 calories, Fat 26 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 3.26 milligram of sodium

AUSTRIAN HASH

Austrian Hash image

Known as gröstl, this is a real hunger-stopper from the Austrian Tyrol and is a wonderful last-minute meal. From BBC Good Food Magazine for ZWT6.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons vegetable oil
14 ounces smoked bacon lardons (or use cooked ham)
1 onion, cut into chunks
1 lb cooked potato, cold and cut into small chunks
1 teaspoon caraway seed
1 1/2 teaspoons hot sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chili powder)
2 tablespoons parsley, roughly chopped

Steps:

Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

Nutrition Facts : Calories 148.7, Fat 5.4, SaturatedFat 0.7, Sodium 9.1, Carbohydrate 23.4, Fiber 3.4, Sugar 2.2, Protein 2.8

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