Original Austrian Goulash
I invite you to the table for a real Austrian goulash! It is cooked according to an authentic recipe I got from my friend, a native Viennese.
Servings 4
Ingredients
- 1 and ⅔ lb (750 g) Yellow onion
- 2 lb (900 g) Beef cut from shank or shoulder
- 6 oz (170 g) Lard or vegetable oil such as sunflower oil or canola
- 1 Tbsp Sweet Hungarian paprika
- 2 Cloves of garlic
- 1 Tbsp Tomato paste
- 2 tsp Goulash spices dried marjoram, crushed caraway, yellow lemon zest finely chopped; ratio about 1:1:1
- Water
- 1 tsp Salt
- Sprig of parsley for garnish
Instructions
- Trim any tough bits from the beef, such as ligaments or excess fat. Cut the cleaned beef into pieces about 2 inches (5 cm) in size.
- Peel the onion and chop it finely.
- In a heavy-bottomed saucepan, melt the lard over medium heat. Add the chopped onion and fry until golden brown, stirring frequently. The onions must not be too brown or burn; otherwise, the goulash will taste bitter.
- Add paprika and stir. Paprika must not fry; otherwise, it would burn.
- Immediately add the chopped meat, goulash seasoning, crushed garlic, and about a teaspoon of salt. Stir until the meat cubes release their liquid. Let the liquid evaporate.
- Add water so that the meat is about half submerged.
- Cover the pot with a lid, but not entirely, leaving a small space where steam can escape.
- Lower the heat so that the meat simmers slowly. Check regularly and always top up with water so that the meat is half covered with liquid. The meat must be stewed in its own juices, not boiled in water. In this way, the goulash acquires its brown, rich color, and plump consistency so appreciated in Viennese Inns and restaurants.
- Slowly braise the meat until fully tender. Once the meat is tender to the core (it takes up to 3 hours), add as much water until the liquid covers it. Then let the whole thing simmer for another 10 minutes or so until you get a nice creamy juice.
Notes
- Makes 4-6 Portions.
- SERVING: Both boiled potatoes and fluffy bread dumplings are suitable as sides. In the evening, a small glass of beer is a popular accompaniment to an Austrian goulash.
- STORAGE: If you have any goulash leftover, let it cool completely and store covered in the fridge, where it will keep for about 3-4 days.
- As a rule of thumb: any goulash tastes best the next day, resting overnight in the fridge.
- This goulash does not contain any flour or roux. The onions boil away completely and provide the necessary binding.
- Count on the fact that it takes about 3 hours for the beef to soften. The goulash needs time to get the desired taste!