Best Austrian Goulash Soup 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.

AUTHENTIC AUSTRIAN BEEF GOULASH

Steps:

• Cut beef into 2-inch (5-6 cm) cubes. Only trim off thick outside fat, in case there is any. The interior fat will be rendered out during cooking which makes the beef tender and the sauce smooth and thick.
• Peel onions and cut them in half, lengthwise. Cut into thin and even half-moon slices to ensure they all cook evenly later.
• Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn't be crowded or the meat won't brown nicely. Rather add beef in two batches. Add more oil if needed. Transfer beef to a large plate and set aside.
• Add a tablespoon clarified butter or oil and the sliced onions to the pot. Cook for 8-10 minutes over high heat, stirring steadily. Reduce heat to medium-low and cook until the onions are golden brown and soft, stirring often, about 15 minutes.
• Note: This step is optional. You can add marjoram and caraway seeds as is (almost all recipes do so). I, on the other hand, always mince marjoram and caraway seeds to transform them into powder (or at least chop finely). Mince the marjoram with a sharp knife until powdery. This works very well and you'll be finished within 30 seconds. Now the trickier part: Usually, caraway seeds tend to be too firm to crush with a mortar and pestle. Either, grind caraway seeds with an electric grinder (coffee grinder), or chop them with a knife. I usually sprinkle the seeds onto a dollop of softened (clarified) butter and mince them with a sharp knife. The butter prevents the caraway seeds to jump off the cutting board. Add the seeds including the (clarified) butter during the next step.
• Add tomato paste, marjoram, caraway seeds, and paprika to the onions. Stir for about 20 seconds. Do not roast longer since paprika will get bitter if roasted for too long. To be on the safe side, you can add all the spices except paprika. Roast them for ½ to 1 minute. Now add paprika and stir for a few seconds.
• Immediately add vinegar, followed by a cup (240 ml) of water. Stir well and let the onion-mix reduce until almost all liquids have evaporated, about 15 minutes.
• Add another cup of cold water (for easier blending) and blend using an (immersion) blender, then return to pot. The sauce will be orange but will darken the longer it cooks.
• Add salt, bay leaves, and beef with any accumulated juices to the pot. Stir to combine, cover with a lid, and return to a simmer over low heat. Only if the beef cooks low and slow it will get tender. This will take about 3 hours. The sauce will get darker in color and it will thicken slightly. Season to taste with salt (you will probably have to add a pinch or two).
• In theory, the goulash is ready now. However, I highly suggest letting it cool overnight (put it in the fridge, lid on) and reheating the goulash the following day. This will enhance the flavor and texture. You can reheat it over the next couple of days, the goulash will only get better. Add a little water to thin, if needed. Store in the fridge in between.
• Serve with a crunchy Kaiser roll and Austrian-style pasta like Spaetzle or Nockerl. Enjoy!

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 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.

AUSTRIAN GOULASH SOUP

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.

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.

HEARTY GOULASH SOUP

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.