The Viennese goulash has its origins in Hungary. At the beginning of the 19th century, the peppery meat dish found its way into the Viennese cuisine and developed many variations like the Esterházy goulash or the Fiaker goulash. The numerous varieties illustrate its popularity. In Vienna, the “Saftgulasch” (literally “stock goulash”) is especially favored. Its main ingredients are fatless meat and onions which are the secret of every good goulash. Rough rule of thumb: The amount of onions should be at least three quarters of the amount of meat!
Serves: 6-8
Ingredients:
- 1,5 kg (3 lb) beef shank
- 1,25 kg (2 st) onions
- 150 g (2/3 cup) dripping (or oil)
- 2 tbsps tomato paste
- 4 tbsps paprika powder (sweet)
- 2 cloves of garlic
- a little lemon rind, grated
- apple vinegar
- 2 juniper berries, pressed
- pinch of marjoram
- pinch of ground caraway seeds
- pinch of sugar
- ground pepper
- salt
- 2 tbsps flour
- approx. 2 l (2 qt) water
Preparation:
Slice onions. Cut the meat into cubes, approx. 50 g each. Heat the dripping in a large pot and fry the onions until golden brown. Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 liter of water. Bring to boil then add the cubed meat and let stew for about 2 1/2 hours. Stir repeatedly and add water if necessary.
When the meat is almost done, stir well and add the rest of the water. Let cook for a while longer then add salt to taste. Mix the flour with a bit of water, stir and add to the goulash to bind.
Suggested side dishes: Fresh bread rolls or alt potatoes
Recipe is taken from:
Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag
More recipes: www.ichkoche.at
FAQs
Goulash became popular in Austria during the Austro-Hungarian Monarchy. Of course, the Austrians modified it to make it their own. They took out the carrots and potatoes from the stew. However, they did not change the two most important ingredients: sweet Hungarian paprika and lots of onions.
What's the difference between Hungarian goulash and American Goulash? ›
Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.
What is Austrian goulash made of? ›
Austrian goulash is traditionally made with beef. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.
What is German goulash made of? ›
A juicy and tender beef stew made with paprika, peppers, and a red wine sauce. Originally goulash (gulyás) is from Hungary but over the centuries this traditional stew obviously traveled into different cuisines, including German cuisine. Hungarian goulash has potatoes and sometimes carrots, but German goulash does not.
What is goulash called in America? ›
American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey.
Is beef stroganoff the same as Hungarian goulash? ›
Is beef stroganoff the same as goulash? No, because stroganoff is a thick pasta dish where one of the main ingredients is some type of pasta noddle, whereas goulash is more of a stew without noodles but lots of potatoes and different spices.
What is the difference between Czech and Hungarian goulash? ›
Czech goulash is a rich gravy full of cubes of beef stew kind meat and flavorful herbs like caraway, bay leaf, sweet paprika powder and marjoram. Compared to Hungarian goulash, often Hungarian recipes calls for vegetables, such as carrots and green or red bell pepper.
What should you serve with goulash? ›
Serve up a hearty goulash for the ultimate comforting stew on winter nights. Searching for the perfect accompaniment? Try mashed potato, dumplings or your favourite veg.
What is the national dish of Hungary? ›
Hungary's national dish
Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.
What is Czech goulash made of? ›
Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it's a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish.
Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
What is Polish goulash made of? ›
This authentic Polish beef goulash, also called gulasz (stew), has just a handful of ingredients and cooks the old-fashioned way – simmering on the stovetop. Here is your shopping list if you want to try this Polish goulash: beef stew meat, flour, onion, butter, garlic, mustard and broth or water.
What is Hungarian goulash made of? ›
It is traditionally made with beef, onions, paprika, and various vegetables such as potatoes, carrots, and bell peppers. Goulash is typically seasoned with caraway seeds, garlic, and bay leaves, and is often served with bread, egg noodles or spaetzle.
Why is American goulash so different? ›
American goulash is more of a pasta and ground beef dish
A comfort classic in the U.S., American goulash bears little relation to its Hungarian predecessor. Chunks of beef or pork are replaced by ground meat, drowned in a tomato sauce over macaroni.
What is the difference between goulash and paprikash? ›
Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.
What is the difference between Hungarian goulash and paprikash? ›
Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.
How many types of goulash are there? ›
There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.
