Viennese Goulash
Prep Time:
30 Minutes
Cook Time:
2 1/2+ Hours
Serves:
6-8 Servings
Level:
Beginner
About the Recipe
Viennese Beef Goulash is an Austrian classic. It is served with bread dumplings or spaetzle. The goulash tastes even better reheated the next day
Ingredients
100g/3½oz lard
2lb 12oz onions, sliced
2 garlic cloves, grated or finely chopped
1 tbsp tomato purée
2 tbsp sweet paprika
1½ tbsp hot paprika, to taste
½ tsp caraway seeds, crushed in a pestle and mortar
1 tsp brown sugar
1½ tsp salt
12 turns of the black pepper mill
2 tsp cider vinegar
3lb 5oz beef shank, cut into in pieces (simmer bone with dish)
1 tbsp chopped flat leaf parsley
soured cream, to serve
Preparation
Step 1
Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water.
Step 2
Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
Step 3
Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream