Gulasch (goulash) Recipe : Austrian Main Courses:
Ingredients (2 people)
300 g meat (beef or - less common - pork)
100 g butter
3 small onions
2 tablespoons of sweet, red paprika powder
1 tablespoon of caraway
a good shot of vinegar
What Austrian Goulash is
Isn't goulash a Hungarian meal?
That's what I have always been asked when the cafeteria of my college served "Austrian Goulash".
Now, let me explain this.
It is in fact the case that "goulash" is both a Hungarian word and meal.
The Hungarian goulash, however, is somewhat more soupy and slightly differently prepared than the meal that Austrian's call "Gulasch".
The goulash that I describe below was derived from the Hungarian dish much like the Wiener Schnitzel was derived from an Italian meal.
Nevertheless, it is genuinely Austrian - at least Imperial Austrian.
Hungarians would probably not identify the Austrian goulash as what they consider to be goulash and the other way round.
Goulash is prepared in many variations in all of Austria, the following recipe is a version commonly prepared in my family.
The meal served in my college's cafeteria, by the way, was neither Austrian, nor Hungarian - and certainly not goulash after all.
How to prepare Austrian Goulash
Chop the onions and roast them in butter.
Add the chopped meat and roast everything properly.
Add salt, pepper and paprika, roast everything thoroughly.
Add about 500 mL of water and a good shot of vinegar (I tried balsamic vinegar once when I had run out of normal one and that worked quite well) and the caraway.
Boil at low heat for about 1.5 to 2 hours until the meat is tender.
Stir occasionally and add water if necessary.
Thicken the goulash with corn starch if necessary.
It is best served with a Semmelknödel bread dumpling and some salad with sour cream dressing.
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