Recipe: Rindsgulasch

Gulasch.

Gulasch.

1 kg (35 oz) onion (chopped)
2t caraway
2T tomato paste
olive oil
2 kg (71 oz) beef (diced)*
50g (1.8 oz) noble sweet paprika
2 chili peppers (chopped)
500 ml (2 C) beef broth
50 ml (about 1/8C) vinegar
3 cloves of garlic (chopped)
1t marjoram
500g (18 oz) bell pepper (diced)
30g (1.1 oz) plain flour
salt, pepper

Fry the onions, caraway, and tomato paste in enough olive oil to coat the bottom of the pot for 5 minutes. Add the meat and brown it on all sides. Add the paprika powder and chili peppers, stir to coat meat with seasonings. Add hot beef broth, cover, bring to a boil. Stir in the vinegar, garlic, and marjoram and return to a boil. Cover. Sauté bell pepper in oil in a separate pot and add it to the pot with the meat. Stir flour with a little cold water and press into the goulash through a sieve. Season with salt and pepper (add more broth to cover meat if necessary). Cover and simmer until the meat is thoroughly cooked and well stewed, 2-4 hours.

* The recipe calls for “Rindsbacken”, which translates to “bake beef.” I think this means use a cut of beef that you would use for a stew or roast; I used gulasch fleisch, which is similar to stewing beef.

Advertisements

3 thoughts on “Recipe: Rindsgulasch

  1. Pingback: Recipe: Fiaker Gulasch | Eating My Way Across Vienna

  2. Pingback: Gulaschmuseum | Eating My Way Across Austria

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s