AUSTRIAN GOULASH AS TAUGHT TO ME BY MY BAVARIAN MUTTI

 

  • Cooking Time: 120
  • Servings: 8-10
  • Preparation Time: 30

Ingredients

  • 4-5 pounds stew cut meat, cut into bite-sized chunks
  • flour seasoned with Kosher salt & cracked pepper-- about 1 cup flour, 1 Tbsp salt & pepper
  • 2 large onions, sliced thin
  • olive oil for searing
  • 1 Tbsp. Hungarian Hot Paprika
  • 1-2 tsp. mild paprika
  • 2 garlic cloves, sliced thin
  • zest of one small lemon
  • 1 Tbsp. caraway seeds
  • 2 Tbsp. tomato paste
  • 1 large can tomato sauce (approx 4 cups)
  • 1/2 cup beef or chicken stock (or water)
  • kosher salt & pepper to taste
  • flour for searing meat

Directions

  • You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
  • Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
  • Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
  • Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
  • When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
  • Add the tomato paste and paprika, and cook for 1-2 minutes.
  • Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
  • Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
  • Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
  • This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog.
  • http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html

Notes

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew.

This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.

Please visit my blog for a tutorial on how to make this.

Categories: Beef 

Author Credit: My Mother

Website Credit: http://foodiewife-kitchen.blogspot.com/2009/10/austrian-goulash-semel-knoedel-bread.html

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