• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Daisy's Kitchen

  • Home
  • Recipes
    • Breakfast and Brunch Recipes
      • Homemade Bread Recipes
      • Muffin Recipes
    • Drink Recipes
      • Cocktail Recipes
      • Coffee Recipes
      • Juice Recipes
      • Smoothie Recipes
    • Main Dish Recipes
      • Fish Recipes
      • Lasagna Recipes
    • Meat and Poultry Recipes
      • Meatloaf Recipes
    • Quick and Easy Desserts
      • Easy And Quick Cake Recipe
      • Homemade Cookie Recipes
    • Side Dish Recipes
      • Dips and Spreads
    • Soup Recipes
  • Featured Recipes
    • Cracker barrel meatloaf recipe
    • Vitamix Peanut Butter Recipe
    • Sitemap
  • Submit Recipe
  • Contact Form
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Main Dish Recipes / Austro-Hungarian Goulash Recipe

Austro-Hungarian Goulash Recipe

Jump to Recipe Print Recipe

Isn’t it pretty? Our friend Avril was given this paprika by a colleague who had been in Hungary on business and she gave it to me because she doesn’t like cooking. So how lucky am I? It even came with its own little pretty spoon! Of course it didn’t come in this nicely sealed jar – originally it was in a plastic bag envelopped by a cloth one.

And this paprika introduced me to the fact that there is more than one kind of paprika out there – spicy and sweet. My Austrian grandmother never told me this when she showed me how to make goulash.

Austro-Hungarian Goulash

The Critic was stunned, amazed and thrilled the first time I made goulash with the new paprika. Myself, after consuming five glasses of water, I conceded that it was an interesting departure. It’s very spicy, Avril’s paprika. Since then, we have come to a compromise: I use the traditional paprika for 75% of the spice and spicy paprika for the rest. Then, just before serving (this is a secret) I sprinkle a lot more spicy paprika on the Critic’s bowl. It looks pretty and satisfies his love of fiery food.

So why am I calling this Austro-Hungarian Goulash? Well, I don’t want to offend Ladygoat who has posted on the Foodgoat site that garlic has no place in Chicken paprikash. I don’t know if she extends this moratorium to Goulash, but I must state with-all-courtesy-and-not-willing-to-offend-anyone that garlic is a part of my grandmother’s goulash. When she was born her village (Hasendorf, near Güssing in Burgenland) was part of the Austro-Hungarian empire. My grandfather, born some 20k closer to what is now the Hungarian border, spoke Hungarian as a first language. So, there is my claim to authenticity, but then who knows, maybe my grandma was just a rebel.

Austro-Hungarian Goulash recipes

Enough, you must be thinking. Get on with the recipe!

Austro-Hungarian Goulash recipes
Print Recipe

Austro-Hungarian Goulash

Yum
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1 servings
Calories: 400kcal

Ingredients

  • 400 g very tender veal cutlets, cut in thin strips
  • 2 onions chopped
  • 2 cloves of garlic pressed
  • 2 tbs flour dash of Lawry's salt (my grandma used this in everything and while I don't suppose it's Austrian or Hungarian one of the main ingredients is paprika, which explains a lot I think!)
  • freshly ground pepper
  • 1/3 cup of sweet paprika
  • 1 tbs hot paprika
  • 1 cup chicken or beef broth around a cup of dry white wine
  • 1/2 cup crème fraîche or sour cream
  • 4 large mushrooms sliced (optional)
  • butter and olive oil to sauté (a few tablespoons total)

Instructions

  • First sauté the onions and garlic in olive oil and butter in a large frying pan with high sides. When the onions are soft and everything smells really good, remove from the pan, leaving as much of the oil/butter mixture as possible. Reserve in a bowl.
  • Toss the veal with the flour and Lawry's salt and pepper. Add a little more oil and butter to the pan (if necessary), raise the heat and toss the meat in the pan. Allow the meat to brown, even if it means bits stick to the bottom of the pan. When the meat is nice and brown, add the paprika and stir for another few minutes. At this point, it may look like the bottom of the pan is covered with flour sludge that will never come off in a million years. Worry not!
  • Add the onion and garlic mixture and a few tablespoons of the wine. At this point, you should be able to scrape all the dry bits off the bottom of the pan with a wooden spoon. Be assiduous with the spoon until you have gotten every precious browned bit off the bottom of the pan. As the liquid cooks away, add the broth. If you are adding mushrooms, do so now.
  • Now comes the difficult part, the part that I did not believe initially (and thus made a lot of mediocre goulash): simmer for the next two hours, stirring occasionally and adding broth or wine as the goulash dries out. When I was young and foolish, I assumed that my grandmother used inferior cuts of meat and therefore the 2-hour simmer was just to tenderize the meat. (This was especially foolish, as my grandmother changed butchers like other people change shoes - frequently. She was a terror to inferior butchers and played them off against each other!) In fact, the longer you simmer the more time the paprika has to mellow and give off its flavour. If you serve too soon, it will taste slightly floury and not at all smooth.
  • So kick off your shoes, check out whether there's a good episode of the Simpsons on the TV or read a book. You'll have to go back and check the goulash during commercial breaks or at the end of each chapter.
  • About ten minutes before the goulash is ready to serve, set water boiling for your pasta. It should be wide ribboned, ideally. If you are using sour cream, add a large spoonful of the goulash to the sour cream, mix, and then pour this mixture back into the goulash pan. If you are using crème fraîche, you can add it directly to the pan. (I don't know why, but after many years of using French crème fraîche I can only assure you that it is almost impossible to go wrong. If the liquid you add it to is furiously boiling you might find the crème separating. But I doubt it.)
  • Taste (yeah, like you haven't been doing so all along? It smells too good to resist) and add salt and pepper as needed.
  • erve over hot buttered noodles and with some good bread for mopping up the leftover sauce. Also serve with the rest of that good dry white wine!
Austro-Hungarian Goulash recipe

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

You Might Also Like

Crispy Potato and Apple Bake

Crispy Potato and Apple Bake Recipe

Authentic Chile Verde Recipe

Tasty Authentic Chile Verde Recipe

Southwestern Pulled Chicken and Avocado Salad

Southwestern Pulled Chicken and Avocado Salad

THE MOST DELICIOUS TURKISH BAGELS SIMIT

HOW TO MAKE THE MOST DELICIOUS TURKISH BAGELS SIMIT

TOMATO WITH PASTA RECIPE

Tomato With Pasta Recipe – Ready 15 Minute

Shrimp and Rice Recipes

Succulent Shrimp and Rice Recipe

Previous Post: « How To Make Miso Soup: Miso Soup Recipe
Next Post: Cream of Cress Soup Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

GUACAMOLE DEVILED EGGS

Guacamole Spinach Deviled Eggs are nutrition rich, protein packed and loaded with healthy fat. These are perfect for parties, potlucks or picnics! How do you make your mornings healthier? By eating healthy and filling breakfast. Eggs are supposed to offer really great health benefits, but sometimes it can so boring eating hard boiled, soft boiled…

Read More

Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup Recipe Hearty, Healthy and Scrumptious Tastiest broccoli cheddar soup recipe. Go ahead try some of this soup. You can feel confident that you are eating a healthy meal, even though you are consuming a sinfully decadent and hearty soup that should make you feel guilty. The word broccoli, as you may or…

Read More

BROILED STEAK RECIPE

Delicious broiled steak recipe with an Asian flair. Spicy marinade makes this steak delectable and tender no matter what kind of steak you choose to use.  I am a great fan of outdoor barbecuing. Often times, I will make this steak on the barbecue. It’s fast and it keeps my kitchen from heating up in…

Read More

Roasted Cauliflower with Smoked Paprika recipes

If you like to eat your veggies, and that too with spices, this roasted cauliflower paired with smoky paprika and garlic is something you do not want to miss. I love the roasted version of my veggies because it brings out the juicy, caramelized and natural flavors. The aroma of smoked paprika and garlic, well,…

Read More

How to Make Spaghetti Sauce

This recipe on how to make spaghetti sauce is my Grandmother’s recipe. I have been making this since I was a young girl. The only thing I have changed is the omission of the tomatoes. My grandmother used to make her sauce with whole tomatoes and tomato paste. She used to squeeze the tomatoes through…

Read More

Categories

Featured Posts

Artichoke with Olive Oil Recipe

Artichoke with Olive Oil Recipe – Yummy and Easy

Delicious lentil soup recipe

The Timeless Delicious Lentil Soup Recipe

Yummy RECIPE FOR CINNAMON COOKIES

Recipe For Cinnamon Cookies & Easy Yummy

carrot cake recipe easy

CARROT CAKE RECIPE EASY – Ready 15 Minute

Recipe For Lemon Pie

Recipe For Lemon Pie & Ready in 15 Minute

Footer

My Favorites

Baked Chicken Recipe
Hasselback Sweet Potatoes
Minted Fruit Salad Recipe

Copyright © 2022 Daisy's Kitchen on the Foodie Pro Theme