Austrian Rindsgulasch (Beef Goulash)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 3 oz. vegetable oil * 2 lbs. beef cubs (shoulder or chuck) * 2 lbs. finely chopped onions (rule: same amount of onions to meat) * 1 pint beef broth or water * 2 tbsp. tomato puree * 1 tbsp. hot Hungarian paprika * 2 tbsp. sweet Hungarian paprika * grated skin of 1/2 lemon * 1 tbsp. wine- or apple cider vinegar * 1 teaspoon ground caraway * 1 teaspoon fresh chopped garlic * 1/2 teaspoon thyme * 1 teaspoon marjoram * 2 bay leaves * salt and pepper
Heat the oil in a medium sized pot and brown the beef cubes. Add the onions and cook them with the meat until transparent.
Add the vinegar, paprika and tomato puree with all the spices and stir well.
Finally fill it up with the broth or water. Stir well again. Add a little salt and pepper. It is wise to use less salt during the cooking process and correct the seasoning when the product is ready to avoid overseasoning.
Bring the whole pot to a boil, then turn to medium and let the goulash slowly simmer until the meat is soft or done (approx. 1 - 1 1/2 hours). (I transfer mine to a CrockPot afetr about an hour and set it to "Low") The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.
If let sit for a day and reheated very slowly for about 1 hour, the taste will greatly improve.
Bread dumplings or cooked potatoes (add a pinch of caraway seeds to the water while cooking) are served mostly with Rindsgulasch.
Serving Size: Makes aprroximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUGGER1869.
Add the vinegar, paprika and tomato puree with all the spices and stir well.
Finally fill it up with the broth or water. Stir well again. Add a little salt and pepper. It is wise to use less salt during the cooking process and correct the seasoning when the product is ready to avoid overseasoning.
Bring the whole pot to a boil, then turn to medium and let the goulash slowly simmer until the meat is soft or done (approx. 1 - 1 1/2 hours). (I transfer mine to a CrockPot afetr about an hour and set it to "Low") The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.
If let sit for a day and reheated very slowly for about 1 hour, the taste will greatly improve.
Bread dumplings or cooked potatoes (add a pinch of caraway seeds to the water while cooking) are served mostly with Rindsgulasch.
Serving Size: Makes aprroximately 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RUGGER1869.
Nutritional Info Amount Per Serving
- Calories: 309.8
- Total Fat: 18.1 g
- Cholesterol: 73.3 mg
- Sodium: 242.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.6 g
- Protein: 24.1 g
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