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Goulash with an
Austrian Accent
Prep Time: 20 minutes | Cook Time: 1 1/2 hours | Servings: 4
Ingredients:
2 tsp. marjoram
1 tsp. caraway seed
1 tsp. lemon rind, finely chopped
1 garlic clove
3/4 c. butter
1 tsp. tomato paste
2 lbs. onions, sliced
1 tbsp. paprika
2 lbs. beef (chuck, rump, beef shank
or round)
1 1/2 c. water, divided
salt to taste
Preparation:
Crush marjoram, caraway seed, lemon rind and garlic together.
Place in large pot and add butter, tomato paste and onions.
Sauté until onions are golden. Add paprika and stir for
30 seconds.
Cut beef into 1" cubes. Add to pot. Add 1 cup of water and salt
to taste. Cover pot and simmer for 1 1/2 hours.
Before removing from the heat, add the remaining 1/2 cup of
water and let it boil up one more time.
This dish brings many memories of our early family before world wars
ripped apart the Austrian-Hungarian multi-national culture. Our
family traces its Austrian roots to the mid-1300s. As a girl, around
1910, my mother was sent to work in the kitchen of an AustroHungarian aristocrat’s estate. She brought back many recipes, but we
loved to make goulash with an Austrian twist. The goulash can be
served with dumplings, noodles, boiled potatoes, rice or spätzle. For
the Hungarian touch, my mother would sprinkle it with sliced green
and red peppers for garnish. We also used sweet Hungarian paprika.
Some German chefs like to roll the beef in paprika, very generously,
and then roast it in an oven before adding to a recipe such as this one.
Erika Treutler King, Atria Briarcliff Manor resident
Entrées | 33