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.
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
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).
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 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love