Best Austrian Goulash Recipes

Austrian Goulash image

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.

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.

Austrian Goulash Soup image

Provided by Pamela Rappaport

Categories Beef Soups

Time 1h45m

Number Of Ingredients 11

2 Tbsp oil
1 lb beef cubed small
1 onion, chopped
2 Tbsp good quality sweet paprika
2 Tbsp flour
2 c water
1 tsp beef bouillon paste, or 1 cube
1/2 c tomato sauce
salt and pepper
2 potatoes, cubed
1 pkg spaetzle (a dried german dumpling that you boil, or make homemade if you wish)

Steps:

1. heat oil in pan and brown the beef.
2. Add the onions and saute until tender.
3. Add the paprika and flour and toss well with the beef and onion.
4. Add the water, bouillon, tomato sauce and salt and pepper. Stir well.
5. Cover and simmer until meat is tender.
6. Add the potatoes and cook until they are tender.
7. While the soup is cooking boil the spaetzle according to the package directions. The ones I use take 25 minutes to cook.
8. Serve by placing a generous spoonful of the spaetzle in the bowl then spoon the goulash over it.
9. Note - some stir in a little cream as soon as you take it off the stove.