Viennese Beef Goulash
Beef Goulash "Viennese Art" – A classic recipe for an unforgettable meal
When it comes to traditional dishes, goulash holds a special place in the hearts of many of us. This "Viennese Art" beef goulash recipe is a true culinary revelation, perfect for a family dinner or a celebration with friends. It will captivate you with its rich aroma and perfect texture, and the secret lies in the cooking method that allows the meat to stew in its own juices without losing flavor.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Servings: 4-6
Main ingredients:
- 1 kg beef goulash, cut into cubes
- 150 g lard
- 800 g white onion, finely chopped
- 1 tablespoon vinegar + 1/16 liters water
- 40-50 g sweet paprika
- 2 garlic cloves, minced
- 1 teaspoon marjoram
- 1 teaspoon crushed cumin
- 1 tablespoon tomato paste (optional)
- Salt, to taste
Necessary utensils:
- A pot or thick-bottomed pan
- Wooden spoon
- Serving bowl
- Blender (optional)
Preparation steps:
1. Preparing the ingredients: Make sure you have all the ingredients ready and measured. This will help you focus better on the cooking process. Choose quality beef, as the final taste of the goulash depends largely on it.
2. Heating the lard: In a thick-bottomed pot, heat the lard over medium heat. Wait until it completely melts and becomes liquid. This step is essential as the lard will provide a rich flavor and help tenderize the meat.
3. Sautéing the onions: Add the finely chopped onion to the hot lard. Sauté the onion over medium heat, stirring constantly, until it becomes golden and caramelized, about 15-20 minutes. Caramelizing the onion is key to achieving a deep, rich flavor.
4. Adding paprika and liquid: When the onion is ready, sprinkle the sweet paprika and quickly stir to incorporate it. Then, deglaze the mixture with a combination of water and vinegar. This step will help intensify the flavors.
5. Incorporating the meat: Once the mixture starts to boil, add the beef cubes. Season with salt, cumin, marjoram, and garlic. If you want to use tomato paste, now is the time to add it. Mix well to combine all the ingredients.
6. Cooking on low heat: Cover the pot with a slightly raised lid and let the goulash simmer on low heat. It is important to monitor the process. During the simmering, you may need to add a little water if necessary to ensure it cooks in its own juices. Be careful not to add too much water, as this can dilute the goulash's intense flavor.
7. Checking the meat: After about 1 hour, check if the meat is tender. If necessary, you can let it simmer longer. When the meat is cooked, it should be soft and easy to cut.
8. Finalizing the dish: In the end, add water if needed to achieve the desired sauce consistency. If you prefer a smoother sauce, you can remove the meat from the pot, blend the sauce, then add the meat back in. Let it simmer for another 10 minutes until a shiny layer of fat forms on top.
Serving:
The goulash is delicious served with slices of fresh bread or stuffed buns. You can also pair it with a blueberry compote, which will add a pleasant sweet-sour contrast. Another idea is to serve it with warm polenta, which will absorb the rich sauce. Personally, I like to use stale bread crumbs to make breadcrumbs, which can later be used as a garnish for other dishes.
Helpful tip:
If you want to enhance the dish even more, let it sit for a few hours or even overnight before serving. The flavors will intensify, and the goulash will be even tastier.
Nutritional information:
This goulash recipe provides an excellent source of protein from beef, while the onions and spices offer antioxidant benefits. On average, a serving of goulash has about 450-500 calories, depending on the amount of fat used.
Frequently asked questions:
1. Can I use pork or chicken?
Yes, you can adapt the recipe using other types of meat, but the taste will vary. Beef is the most traditional choice for goulash.
2. What spices can I add?
Besides marjoram and cumin, you can experiment with tarragon, red pepper, or even a little cinnamon for a more exotic note.
3. How can I store the goulash?
Goulash keeps well in the refrigerator for 3-4 days. You can freeze it for later use.
4. What side dishes are recommended?
Goulash pairs wonderfully with mashed potatoes, rice, or even pasta.
Conclusion:
The "Viennese Art" beef goulash is a recipe that will bring traditional flavors straight into your home. With each bite, you will feel the warmth and comfort of this dish. I encourage you to try this recipe and add your personal touch by experimenting with ingredients and spices. Every meal is an opportunity to create delicious memories!
Ingredients: 1kg of beef for goulash, cut into pieces 150g of lard 800g of white onion, finely chopped 1 tablespoon of vinegar + 1/16 ml of water 40-50g of sweet paprika 2 cloves of garlic crushed 1 teaspoon of marjoram 1 teaspoon of crushed cumin 1 tablespoon of tomato paste - optional salt
