Goulash is a very tasty stew type meal found primarily in Austria and of course in Hungary, where it had its origin and is frequently served as a soup.
In Austria you’ll find goulash being served in a number of variations, ranging from goulash soup to a hardy stew, which in itself varies depending on where you go, although some of the basics are the same; cubed beef, lots of onions and Hungarian Paprika.
Goulash is also one of those dishes that’s even better as a “leftover” than when eaten freshly prepared. Here in the US, we have our own versions, which most of the time are a far cry (macaroni and ground beef, is not goulash) from the European version.
In Austria, you’ll frequently find the soup variety being served at ski resorts energy and warm up food. The goulash recipe presented here is for the Fiakergoulash, which you’ll find mostly in the Vienna and even then, you’ll find a number of adaptations, all good.
Fiaker is the Viennese term for the licensed and numbered two horse carriage, with the first license issued in 1693. Today, you’ll find these all around the Central District in Vienna, ready to take you on a sightseeing tour, for a price of course.
Following is the recipe for a fairly typical Fiakergoulash:
Ingredients: (serves 4-6)
2 lbs marbled beef, cut in cubes
*1 lb onion, diced (want more taste – match the weight of the beef)
1/4 cup oil or lard (lard is still used extensively in the native cuisine)
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)
1. Heat the oil or lard in a heavy pot and add the onions and garlic, stirring the saute until very dark. Add salt.
2. 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.
3. Saute meat until browned on all sides, add paprika, stir until fragrant (smell those onions-yumm) but watch out so it doesn’t burn.
4. Add the broth, caraway seeds, marjoram and tomato paste and simmer until the meat is tender. Depending on the cut, this can take up to 2 hours. If it gets too dry, add some broth.
5. When the meat is tender, in a separate dish mix the flower with a few ts of water and add to the meat little by little, checking on the thickness of the sauce.
6. Simmer until the flowery taste is gone and the sauce has the perfect consistency.
This is one dish that you may want to let sit for a while, allowing the flavors to soak in.
Serve the goulash with spaetzle, dumplings or noodles.
Other adaptations include adding a frankfurter to the plate and perhaps crowning the goulash on the individual plates with a sunny side up egg.
Select other Austrian Recipes