Viennese Beef Goulash
This, sounds really good! Austrian Goulash is different than Hungarian style but still shares the paprika ingredient and is served over pasta or potatoes. This recipe screams of using a slow cooker for the simmering, which is what I will do when I make this so I will modify this recipe slighly. One ingredient may only be available in the larger cities, cornichons.
Ingredients
- 10 tablespoons olive oil
- 5 1/2 cups onion, diced
- 1/2 cup garlic, smashed and minced, about 1/2 head of garlic
- 1 kilo beef stew meat, cut into 1 to 1 1/2 inch pieces
- 1/2 cup cornichons, finely chopped
- 1/2 lemon, zest only
- 1 teaspoon caraway seeds
- 4 tablespoons paprika
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar, OR equal 2 tablespoons of balsamic vinegar, OR 1 1/2 tablespoons of apple cider vinegar
- 2 1/2 cups beef stock, fresh or make from powder
- 2 bay leaves
- salt and pepper, to taste
Instructions
- Heat 5 tablespoons of olive oil in a medium pot and cook onion and garlic on medium heat until golden brown, stirring occasionally to ensure garlic does not burn. After it is cooked, place in your slow cooker.
- Add the remaining olive oil to the same pot and brown the beef well in batches, as it browns, add to the slow cooker. Once all the beef is added to the slow cooker, add the rest of the ingredients to the slow cooker. Mix well and cook on High setting for 3 hours. Check for tenderness of the beef at the 3 hour mark, continue cooking if not tender. If mixture is too thick, add a bit of beef stock and stir that in.
- Season with additional salt and pepper to suit your taste. Remove the bay leaves before serving. Serve over pasta or mashed potatoes.
Notes
For the beef, I will go with 200 Baht/kilo. For 6 servings this is about 98 cents per serving.
Adapted from an internet recipe.
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