Viennese Goulash

Viennese Goulash Recipe - Traditional Beef Soup from Austria

Region / culture: Austria | Servings: 4

Introduction

Viennese Goulash is a traditional Austrian dish that is hearty, flavorful, and perfect for a cozy meal on a cold day. This dish is a stew made with tender beef, onions, potatoes, and a rich paprika sauce. It is a comforting and satisfying meal that is sure to warm you up from the inside out.

History

Viennese Goulash has its origins in Hungary, where it is known as "gulyás." The dish was brought to Vienna by Hungarian immigrants and quickly became a popular comfort food in Austria. Over the years, the recipe has evolved to include local ingredients and flavors, resulting in the delicious dish we know today.

Ingredients

1.5 lb (680 g) stew meat
2 medium onions, chopped
2 tbsp butter
2 tsp caraway seeds
1 tsp marjoram
2 cloves garlic, minced
12 oz (340 g) light beer
1 cup water
2 tsp salt
6 medium potatoes, peeled and cubed
3 tbsp paprika
4 – 5 tbsp ketchup

How to prepare

Sauté the onion and garlic in the butter until they are tender.
Add the beef, beer, water, all spices, and herbs except for paprika.
Bring it to a boil and then reduce the heat to simmer.
Cover and cook for about 1 hour.
Add the potatoes and simmer for another 30 minutes until they are tender.
Add the ketchup and paprika, mixing well, about 10 minutes before serving.

Variations

Add bell peppers or carrots for extra flavor and nutrition.
Use beef broth instead of water for a richer flavor.
Substitute beef with pork or veal for a different twist on the classic recipe.

Cooking Tips & Tricks

For the best flavor, use a good quality paprika in this recipe.

- Be sure to brown the meat before adding the other ingredients to develop rich flavors.

- Adjust the amount of paprika and ketchup to suit your taste preferences.

- Let the goulash simmer slowly to allow the flavors to meld together.

Serving Suggestions

Viennese Goulash is traditionally served with crusty bread or dumplings. It pairs well with a side salad or pickled vegetables.

Cooking Techniques

The key to making a delicious Viennese Goulash is to let it simmer slowly to allow the flavors to develop. Be sure to brown the meat before adding the other ingredients to enhance the depth of flavor.

Ingredient Substitutions

If you don't have marjoram, you can use oregano or thyme as a substitute. You can also use vegetable broth instead of beer for a non-alcoholic version of the dish.

Make Ahead Tips

Viennese Goulash tastes even better the next day, so feel free to make it ahead of time and reheat it when you're ready to eat. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Viennese Goulash in a bowl with a dollop of sour cream and a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Viennese Goulash pairs well with a glass of red wine, such as a Cabernet Sauvignon or Merlot. It also goes well with a light and refreshing beer.

Storage and Reheating Instructions

Store any leftovers of Viennese Goulash in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Viennese Goulash contains approximately 350 calories.

Carbohydrates

Each serving of Viennese Goulash contains approximately 35 grams of carbohydrates.

Fats

Each serving of Viennese Goulash contains approximately 15 grams of fats.

Proteins

Each serving of Viennese Goulash contains approximately 30 grams of proteins.

Vitamins and minerals

Viennese Goulash is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains dairy (butter) and gluten (beer).

Summary

Viennese Goulash is a balanced meal that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Viennese Goulash is a classic comfort food that is perfect for a cozy meal on a cold day. This hearty stew is packed with flavor and is sure to warm you up from the inside out. Enjoy this delicious dish with crusty bread or dumplings for a satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Viennese Goulash. It was on a rainy afternoon in Vienna, many years ago. I was wandering through the bustling streets, taking in the sights and sounds of the city, when I stumbled upon a quaint little café tucked away in a quiet corner.

As I entered the cozy café, the warm aroma of spices and slow-cooked meats enveloped me, making my mouth water with anticipation. I found a small table near the window and ordered a bowl of the goulash, curious to see what all the fuss was about.

When the steaming bowl of rich, hearty stew was placed before me, I took my first bite and was instantly transported to a world of flavor and comfort. The tender chunks of beef simmered in a savory gravy, infused with paprika, onions, and caraway seeds, melted in my mouth, leaving me craving more with each spoonful.

I was determined to learn the secret behind this delicious dish, and so I struck up a conversation with the chef, a kindly old woman with a twinkle in her eye. She told me that the recipe had been passed down through generations in her family, originating in the kitchens of her ancestors in Hungary.

With a gleam of excitement in her eye, she invited me to join her in the kitchen the next day to learn how to make the goulash from scratch. I eagerly accepted her offer, thrilled at the prospect of unlocking the mysteries of this beloved dish.

The next morning, I arrived at the café early, eager to begin my culinary adventure. The chef greeted me warmly and handed me an apron, directing me to wash my hands and roll up my sleeves. We started by browning the beef in a heavy pot, allowing the meat to caramelize and develop a rich, deep flavor.

Next, we added onions, garlic, and a generous amount of paprika, stirring them into the beef until they were fragrant and translucent. The kitchen was alive with the sizzle of the ingredients, the warm scent of spices hanging in the air like a comforting embrace.

As the goulash simmered on the stove, the chef regaled me with stories of her family and the traditions they held dear. She spoke of holiday gatherings and festive feasts, where the goulash was always the star of the show, bringing loved ones together around the table in a celebration of food and fellowship.

I listened intently, soaking in every word and every aroma that filled the kitchen. I felt a connection to this dish, to the history and heritage that it represented, and I knew that I had stumbled upon something truly special.

Finally, the goulash was ready, the beef tender and the sauce thick and flavorful. The chef ladled a generous portion into a bowl and handed me a spoon, urging me to taste the fruits of our labor.

As I took my first bite, a wave of nostalgia washed over me, transporting me back to that rainy afternoon in Vienna when I first discovered the magic of Viennese Goulash. The flavors were familiar yet new, comforting yet exciting, a perfect blend of tradition and innovation.

I thanked the chef profusely for sharing her recipe with me, promising to carry on the legacy of her family's goulash for generations to come. She smiled warmly and patted my hand, her eyes twinkling with pride and satisfaction.

And so, armed with a newfound appreciation for the art of cooking and a belly full of delicious goulash, I left the café that day with a heart full of gratitude and a head full of memories. I had unlocked the secret behind Viennese Goulash, a recipe steeped in history and tradition, and I couldn't wait to share it with my own loved ones back home.