Austrian Goulasch - Try My Delicious Recipe

This is one of my austrian recipes that is a favorite in my household. There are a dozen versions of cooking Goulasch . But for us, it´s the best version we´ve ever tasted. The origin of goulasch is hungarian and it went outside its border and brought to Austria by some hungarian settlers . Hungary is known for sweet paprika powder, it´s an export product that is very popular which equals the popularity of their hungarian salami.

Austrian Goulasch is best eaten with a bread dumpling called "Semmel Knödel" which is made by using dried old white bread as main Ingredient.... but, can also be eaten with pasta. Goulasch remainders taste even better if heated again for the second time or eaten the day after. This can also be frozen easily and will not change in taste after thawing.

This version calls for an equal parts of beef and onions... 1 Kilo of beef + 1 kilo onions. And so here is her recipe.

AUSTRIAN GOULASCH

Ingredients: ( serves 4 )

I kilo chuck beef cut into bite pieces
1 kilo onions diced
2 tbsps red sweet paprika powder
5 cloves of garlic , crushed
1 tbsp cumin or caraway seeds
3 tbsps cooking oil
salt
ground black pepper
2 tbsp sour cream (or if preferred creme fraiche which is more thicker
than sour cream that will make your goulasch become thicker in consistency)
250 ml vegetable broth or water
2 tsps cornflour dissolved in 4 tsps water (optional)

Preparations:

1. Heat a deep casserole with 3 tbsps of cooking oil, fry the garlic and the diced onions .. continue stirring until all onions are limp and glassy in appearance. Add the meat by and by and continue stirring until the meat turns pale. Add oil if necessary and continue stirring.

2. Add the paprika powder, the caraway seeds and add 250 ml water or vegetable broth, stir and cover the casserole and cook the meat under low heat until they become tender ( around 45 minutes )... from time to time, add water if the liquid has evaporated a bit.

3. When the meat is done, add the sour cream stirring properly until they are fully blended with the ingredients.

4. Season with salt and pepper according to your taste . If you would like your goulasch to have more liquid add a bit more vegetable broth or water. Adjust the seasoning. Serve with baguette or pasta.

caraway seeds

sweet red paprika powder

Note: Traditionally, we serve it in Austria with the bread dumpling called "Semmel Knödel"... Recipe of which will soon follow. Other versions of Goulasch add tomato paste and other spices. This is a traditional family recipe, which is actually the first of what Oma (hubby´s grandma) taught me some 34 years ago.

Enjoy cooking this! Thanks for visiting.

Mers
https://steemit.com/@mers