Austrian Goulash
photo by FoodieWife
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 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)
directions
- 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.
Questions & Replies
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Austrian Goulash Made this with 1 tablespoon smoked hot paprika 1 teaspoon sweet paprika as in the recipe and it was inedible hot. I reversed the measurements 1 teaspoon smoked hot paprika 1 tablespoon sweet paprika and the result was delicious Goulash. Could the description of paprika been reversed when posting or is that the correct measurements for hot/sweet paprika as you intended?
Reviews
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Absolutely wonderful! Just like we've enjoyed in Vienna and other parts of Austria. Due to time constraints (we have a newborn baby at home), I threw everything in the crock pot slow cooker instead of following the steps presented by the chef. I'm sure it would be even better if I had been able to follow her instructions but it was great even with my shortcutting. This recipe also makes enough for a couple meals so we were able to freeze quite a bit for the future... handy with a new baby in the house!
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I made this for a movie club meeting I attend where we did a screening of "The Third Man". It was delicious and well received by all. I served it with spaetzle made with ground pumpkin seeds and pumpkin seed oil. The goulash was hearty, very flavorful, I like the lemon rind--gave the goulash a bright flavor. The caraway was also lovely. Liked it so much, I'm making it again tonight for the husband and myself. I made it in a slow cooker. Really good.
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I had to feed 20 people and stretched the recipe a bit, adding three carrots, 1 green pepper, 1 red pepper, 4 baby marrows and four large peeled pototoes chopped into large cubes. I used only ½ tsp cayenne pepper instead of the hot Hungarian paprika. It was delicious. The seering of the flour covered meat is key!
RECIPE SUBMITTED BY
I live in Monterey, CA. I'm a full-time wife, mom and employee. Food Blogging is my newest hobby. My blogsite is:
http://foodiewife-kitchen.blogspot.com/
Cooking is my passion-- I read cookbooks like novels, watch Food Network like it's a soap opera.
When I have time, I play around with my Arabian horse. She's in her golden years, and is retired from the show ring (Western) and the trails of Salinas, CA.
Pretty much, I'm a homebody and I like it just that way!