Viennese Beef Goulash / Wiener Rindsgulasch

Recipe found at www.austria.org




3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water

Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.

(photo: © Österreich Werbung / Lehmann H.)

2 comments:

Dusko said...

I had this goulash once at the Viennese airport.Loved it. This recipe definitely closely resembles that dish.Well done.

One word of caution: my paprika was very hot so the whole dish came out more spicy then I expected. Still quite. nice

themadhiker said...

Wow, I just cooked this and oh my goodness - it was fantastic! Great recipe and so so so so tasty. If you don't mind I'll be publishing this on my blog later on http://wenniesaffairs.com but will link back and give you full credit.

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