Viennese goulash (Wiener Saftgulasch)

Viennese goulash (Wiener Saftgulasch)

Category: Meat dishes

Kitchen: austrian

Ingredients
beef (shoulder)	1 kg
onion	800 g
ghee	50 g
sweet paprika	3 tbsp. l
tomato paste	2 tbsp. l
garlic	3 cloves
caraway	1 tsp
marjoram	1h l
Bay leaf	2 pcs
broth (or water)	400 ml
red wine vinegar	3 tbsp. l
salt
pepper

Cooking method

• The main components of the success of a tasty and juicy goulash are good meat, a large amount of onions (three quarters of a kg of onions are taken for one kg of beef.) And a long cooking time.
• Peel the onion and cut into cubes. Heat the ghee in a brazier and add the onion. Simmer over low-medium heat, stirring regularly, until golden brown, about 30 minutes.
• Cut the beef into 3-4 cm pieces.
• Grind the garlic with caraway seeds and add along with the vinegar to the onion. Sprinkle with paprika evenly on top and mix quickly.
• Add to the pan the meat, previously lightly fried, tomato paste, bay leaf. Pour in hot broth without covering the meat completely, salt, pepper, stir and simmer over low heat with a slightly open lid, stirring occasionally and adding hot water if necessary, for 3-4 hours.
• During this time, the onions will boil down, forming a thick sauce, and the color of the sauce after this time will turn from bright red to brownish, characteristic of goulash.
• 

Note

I made goulash in MV. Therefore, I poured all the broth at once, almost covering the meat, and cooked it on the "Simmering" program for 4 hours. In MV, the liquid practically does not evaporate and it was not required to add it.

a wonderful recipe, I cook goulash just like that and I like to have more gravy, but with buckwheat or spaghetti or mashed potatoes it is just incredibly tasty: girl_love: I strongly advise girls to cook according to this recipe, you will not regret it, but relatives will ask to repeat it for an encore. Galina, well done for putting out the recipe.

Vkusnoooo! I will definitely try! Thanks for the recipe, Galina.

Galina, thanks for the recipe I will also try to cook in a cartoon. It looks very appetizing.

Girls, thanks!

[Galina]

Great recipe! This is what my grandmother used to do. And I ... even ... forgot about this yummy.
Thank you, Galina!
Family traditions must be restored.

and this is how I cook meat in a slow cooker - there are also a lot of onions, and

During this time, the onions will boil down, forming a thick sauce

== such a man's yum

Bose my, how delicious !!!! Aroma .. hmmmm ... I cooked in a bowl under pressure for 1 hour. The meat is the most tender, and the sauce ... you can eat it without meat!

Yes, the meat is delicious. I'm glad I liked it.

Thank you very much, very tasty (from the changes - I added less vinegar - just in case)!

[Little dragon]

Little dragon, thanks for the tip! I'm glad the meat was successful. There is not much vinegar for this amount of meat.

[Gala]

Added Thursday, 10 Mar 2016 08:39

- added less vinegar - just in case

There is not much vinegar for this amount of meat.

And I'll put in a little three kopecks, okay?
Vinegar is added to goulash not for meat, as such, but so that the dry wig does not taste bitter. It can't be fried, that's why vinegar is added or a zhet is immediately poured with boiling water .. I don't add the bite, but pour boiling water .. and then I put it all together.
And also, as an addition, maybe someone will like it .. The goulash is damped with flour and cream .. You just take the flour, it is not necessary to overcook it, it is combined with the cream, stirred so that there are no lumps in the goulash. Delicious..
I make goulash as my mother-in-law taught me.But the recipe and cooking principle is the same as that of Gala, only without lavrushka .. and garlic.

[gawala, Galina,]

gawala, Galina, beautiful goulash
There are many recipes for goulash. I, in the framework of the competition "German Cuisine", brought the recipe from the Austrian site. There is just such a cooking technology, without thickeners in the form of flour and cream. With this technology, they are not required. As I already wrote "a lot of onions and a long cooking time" - we get a thick brown sauce.
When it comes to vinegar, it uses red wine vinegar.

"Wine vinegar is a product obtained during the fermentation of grape wine. Its distinguishing feature is a sweeter (compared to other types of vinegar) taste and softened aroma. Of course, wine is converted into vinegar. For the red variety, wines such as Cabernet are used. Merlot and Malbec. Drinks are merged into one oak tub for the so-called period of "fermentation. It is due to such a wonderful wine bouquet that vinegar acquires its characteristic taste."

Vinegar is added to goulash not for meat, as such, but in order not to taste bitter dry wig

But I disagree with that. Perhaps vinegar has such a side function: to reduce the bitterness of paprika (although I did not notice the bitterness), but this is not the main purpose of using red wine vinegar.
“Natural wine vinegar goes well with meat and is used in marinades and sauces.
So, in marinades, it is recommended to replace fatty and cholesterol-rich sauces with wine vinegar, which is practically free of calories and carbohydrates. They can also replace cream and mayonnaise in salads, which will help to show the taste of all components and improve digestion. "

But I disagree with that. a decrease in the bitterness of paprika (although I did not notice the bitterness)

Paprika cannot be fried, it starts to taste bitter .. very bitter .. or rather becomes bitter .. Therefore, either vinegar or boiling water.
.
I gave the example with cream, just as an example and nothing more. There are many options for making goulash in Austria, the basis is the same .... as well as dumplings. Each Federal Land has its own.

[Galina]

Paprika cannot be fried, it starts to taste bitter .. very bitter .. or rather becomes bitter ..

Galina, Thank you. I'll keep it on mind.
But in this recipe, she is not fried, and if you read carefully, she is sprinkled with a mass of already overcooked onions with spices and vinegar.

she is sprinkled with a mass of already overcooked onions with spices and vinegar.

Well, here's a bite and extinguish the bitterness of wigs ..

And with cream I like goulash, it becomes softer or something .. In general, if someone happens to Hungary, then a special paste for goulash is sold, spicy and not spicy. With her, goulash turns out to be very aromatic and tasty ..

[Gala]

Gala, cooked yesterday. Wonderful recipe! I liked it very much. Straight wow! My husband also appreciated it. Did everything according to the recipe. Very harmonious taste. I was worried that my husband would swear for cumin. Still, a lot of it. But the husband did not even understand.

[Gala]

Gala, tell me, what if the meat is not from the shoulder blade, but from the ribs? can be used for such a goulash?
And if the vinegar is not wine, but apple cider?

[Bridge, Natasha]

Bridge, Natasha, I'm glad that everything worked out. The recipe is very successful.
I didn’t like cumin before either. It is often found in German dishes, I did exactly according to the recipe, and I looked at cumin with different eyes

Mirabel, Vika, the shoulder blade, hind leg pulp, or tenderloin are considered best for goulash. But if it is not, try to do with what is. I would not add apple cider vinegar, but add a little red wine.

[Galina]

Galina, yeah. all clear! Thank you so much!

[Gala]

Gala, Check mark! I made a goulash according to your recipe. SUPER!!!! Thank you so much!!! very, very tasty!

ABOUT! Tomorrow I am picking up the Shtebochka from the repair, in it the languor mode, I will start right away with your goulash! Klassss! I love goulash, but everything is painted so gorgeous :-). Thank you!

[Vika]

Vika, I'm glad I liked the recipe! I really like him too.

it has the languor mode, I'll start right away with your goulash!

Margarita, in Shteba very good mode of Vexation, everything should turn out fine

[Margarita]

Margarita, Yeah .. probably it will be gorgeous at Shteba, but I don't have a non-stick bowl yet, I had to do it in a slow cooker.
Galina,

[Gala]

Gala, Galina,

Thank you so much for the recipe!
I lost my recipe and was looking for a list of spices for Hungarian goulash. Your recipe saved me!
It turned out very tasty!

Only in a multicooker I have never cooked goulash, in a cast-iron pan on the stove.

[Lelka848]

Lelka848, that is great! I am glad that I liked the recipe, it also seems very successful to me.

I lost my recipe and was looking for a list of spices for Hungarian goulash. Your recipe saved me!

If you are interested in exactly Hungarian goulash - ask in search of Kara Gundel goulash (guiyash). Hungarian goulash is a little different from what we are used to cooking. In no case, one is not worse / better than the other, authentic / not authentic - I don't care either, they are just different, strictly speaking)). This is a thick soup with potatoes and dough pieces. The famous bograch-guyash (goulash in a bowler hat). Karoi Gundel is the "father" of Hungarian cuisine, he has a Small Cookbook. My friend lived in Hungary for several years, loves Hungarian cuisine, speaks a little Hungarian, brings me packs of paprika from there every year and, of course, gave me a copy of this book)). Therefore, if you are curious about authentic goulash, check it out.

And since childhood, I myself adore our "Soviet" goulash almost like Gal's (I didn't know anything else then). With mashed potatoes. Mom tormented in a cast-iron duck and the smell was just magical)). Gorgeous recipe.

I'll mark myself so as not to fly over again ...
How I love this uuuu

If you are interested in exactly Hungarian goulash -

Eh, I like Hungarian goulash, but Hungarian spices are impossible to buy.
She lived in Hungary.
I will try this goulash.