AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!
Provided by gemini08
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
- Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
- Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
- Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
- When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
- Simmer until the floury taste is gone and the sauce has the perfect consistency.
- Enjoy with spaetzle, dumplings or noodles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Camblo FF
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Anastasia Anastasia
[email protected]This goulash is a great way to warm up on a cold day. It's hearty and filling, and it just makes me feel good.
Atauwou Barrett
[email protected]I love the way this goulash smells. The paprika and caraway seeds give it a really inviting aroma. It makes my mouth water just thinking about it.
forst Step
[email protected]This goulash is a great dish for a party. It's easy to make a large batch, and it's always a hit with guests.
Rachel Ledwaba
[email protected]This goulash is a great way to use up leftover beef. I always have a hard time finding ways to use up leftover beef, but this goulash is a great solution.
Maja Tasin
[email protected]I'm a big fan of one-pot meals, and this goulash is no exception. It's so easy to make, and I love that I don't have to dirty a bunch of dishes.
Sarah Healey
[email protected]This goulash is a great make-ahead meal. You can make it a day or two ahead of time, and it will still be just as delicious. This makes it a great option for busy weeknights.
Ram Karki
[email protected]I love the fact that this goulash is so versatile. You can serve it with mashed potatoes, spaetzle, or even rice. You can also add different vegetables, such as carrots, celery, or onions.
Faixi Khan
[email protected]This goulash is a great way to impress your guests. It's a classic dish that's sure to please everyone. I always get compliments when I serve it.
Mobi Kz
[email protected]I'm not usually a fan of goulash, but this Viennese version is amazing. It's so flavorful and rich. I love the way the paprika and caraway seeds play off each other. I'll definitely be making this again.
Vincent Nwaneri
[email protected]This is my go-to recipe for goulash. It's so easy to make, and it always turns out great. I love the combination of beef, paprika, and caraway seeds. It's a classic dish for a reason.
Daniela Torres
[email protected]I've made this goulash several times, and it's always a hit. I've even started experimenting with different ingredients. I've added mushrooms, carrots, and even a bit of red wine. It's always delicious.
dimple king
[email protected]This goulash is a great cold-weather dish. It's hearty and filling, and it warms you up from the inside out. I like to serve it with a side of crusty bread for dipping.
Hira Kapar
[email protected]I love the simplicity of this recipe. It's just a few ingredients, and it comes together quickly. I also appreciate that it's a one-pot dish, which makes cleanup a breeze.
REWAN ELASHRY
[email protected]This goulash is a great way to use up leftover beef. I had some flank steak that I needed to use up, and this recipe was the perfect solution. The goulash turned out great, and my family loved it.
kasis Sharma
[email protected]I'm a big fan of goulash, and this Viennese version is one of my favorites. The paprika and caraway seeds give it a unique flavor that I love. I usually serve it with spaetzle or mashed potatoes.
Brian Caldwell
[email protected]This Viennese goulash is a fantastic dish! It's hearty, flavorful, and incredibly easy to make. I followed the recipe exactly and it turned out perfectly. My family loved it, and I'm sure I'll be making it again soon.