SIMPLE VIENNESE BEEF GOULASH
Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure.
Provided by D. Todd Miller
Categories Meat
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
- Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
- Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
- Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
- Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).
Nutrition Facts : Calories 349.4, Fat 24, SaturatedFat 9.3, Cholesterol 78.2, Sodium 304.9, Carbohydrate 10.2, Fiber 1.9, Sugar 4, Protein 22.8
VIENNESE BEEF GOULASH
This recipe is AMAZING! It's taken me a quite a while to perfect, but the hard work has paid off! It is extremely flavorful, tender, and delicious! My whole family loves dinner night whenever I make it. :)
Provided by Tracilyn Nitti @Squee03
Categories Beef
Number Of Ingredients 12
Steps:
- Start out by preparing the beef and onions for cooking. First, cut the beef into 1 inch cubes (smaller if you prefer). Place them into a bag, and coat in 2 tbs corn starch. Set aside. Dice the onions into small pieces and set aside. Mince the garlic and set that aside as well.
- Brown the beef in batches to prevent over crowding. Add salt and pepper to the cooking meat. Remove to a bowl and set aside. Saute the onions and garlic together until limp. Add more oil if necessary. Add vinegar, stirring often to deglaze the pan.
- Add the meat and remaining ingredients to the pot and stir well to blend. Heat to a boil, then reduce heat to medium/medium low and cover to simmer. Cook for about 4 hours on this lower setting, until the meat is tender and falls apart. Add more beef stock as needed. Remove the bay leaf and serve with crusy bread, rice, or egg noodles, and top with a dollop of sour cream.
VIENNESE GOULASH
This is an Austrian dish that has roots in Hungary where it was a common dish of Hungarian shepherds. By the 19th century, it made its way into Viennese cuisine. There are many variations of goulash, such as the Esterhazy and Fiaker goulash recipes that are quite popular (which demonstrates the recipe's versatility to...
Provided by Vickie Parks
Categories Beef
Time 3h5m
Number Of Ingredients 17
Steps:
- 1. Heat the oil in a large stockpot or Dutch oven. Add onions, and cook about 4 minutes or until tender. Add the juniper berries, marjoram, caraway seeds, sugar, pepper, and salt, and sauté briefly.
- 2. Stir in paprika, bay leaves, tomato paste, garlic, lemon zest, vinegar and 1 quart of water (or beef broth). Bring to a boil, then add the cubed beef, and let simmer (uncovered) for 2 1/2 hours, stirring frequently.
- 3. When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
- 4. Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.
THE BEST BEEF GOULASH RECIPE
This traditional beef goulash from Austria is THE BEST GOULASH RECIPE EVER! The secret? Many onions and slow cooking in a dutch oven or slow cooker!
Provided by kikiwp
Categories Main Course
Time 3h25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340 kcal, ServingSize 1 serving
AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)
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
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.
TRADITIONAL VIENNESE GOULASH
Hearty beef & paprika stew
Provided by atimetotaste2020
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large saucepan. Meanwhile, peel and half the onions. Cut them into thin strips and add to the hot oil.
- Stirring often, lightly fry the onions until they become soft and have developed a golden colour, about 10 minutes.
- Add the paprika and toast for 30 seconds. Deglaze the saucepan with the vinegar diluted in 60 ml of water. Allow to steam for 1-2 minutes.
- Add the beef, salt, herbs and tomato puree. Stir to coat all beef pieces, then turn down the heat to medium low. Partially cover the saucepan and let the meat steam in the sauce for 15 minutes. Add a little extra water if the bottom of the pan starts to show.
- When the outside of the beef pieces is cooked but the centre is still uncooked, add enough water to cover the beef pieces completely. Cook uncovered on a low heat for 1.5 hours.
- Optional: gently remove the beef and, using an immersion blender, puree the sauce until smooth. Add the beef back to the sauce and serve.
HEARTY GOULASH SOUP
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.
Categories Soup/Stew Beef Garlic Onion Potato Bacon Bell Pepper Winter Gourmet
Yield Makes about 16 cups, serving 12
Number Of Ingredients 16
Steps:
- In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
- Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
- Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
VIENNESE GOULASH (WIENER RINDSGULASCH)
Make and share this Viennese Goulash (Wiener Rindsgulasch) recipe from Food.com.
Provided by flower7
Categories One Dish Meal
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and brown the beef cubes.
- Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
- Add the tomato paste, paprika and the rest of the seasonings and stir well.
- Add the stock and stir well again.
- Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
- Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
- Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
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