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AUSTRIAN GOULASH
Austrian Goulash
This recipe was given to us by our late sister in law Johanna who was born in a village near Graz, Austria.
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PrintINGREDIENTS
- 3 pounds stew meat
- 4 large onions, chopped
- 8 tablespoons Hungarian paprika
- 2 tablespoons white vinegar
- 6 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 marjoram
- 6 cloves garlio, minced
- 12 tablespoons flour
- 20 ounces sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS
In a large non-stick frying pan brown the onions until golden brown.
Fry meat with onions until browned.
Add water to cover meat,then add all the spices.
Cover and simmer until meat is tender - about 1 hour.
Remove lid and simmer an additional 30 minutes until half of the liquid has evaporated.
In a small bowl mix flour with sour cream thoroughly.
Add to the meat and stir constantly to make a thick gravy.
Serve with bread dumplings and steamed vegetables.
RECIPE BACKSTORY
This recipe was given to us by our late sister in law Johanna who was born in a village near Graz, Austria.
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