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Lulu Wahed - Malaysia

Austrian Goulash

Austrian Cuisine

Gulasch (Goulash) is an Austrian dish and it is with gravy. Usually eaten with bread dumpling, potato dumpling, pasta or rice. Goulash also a Hungarian word and meal. The Hungarian goulash is soupier and slightly different preparing than Austrian Gulasch.

SPECIFICATIONS

• PREP TIME : 30 Min
• COOK TIME : 90 Min
• READY IN : 120 Min
• SERVINGS : 5-6

INGREDIENTS

• 3 tbsp sunflower oil
• 1kg braising steak or casserole stewing beef
• cut into cubes/median sizes as you like
• 3 large onions sliced/diced
• 2 medium size garlic cloves crushed
• 3 tbsp paprika
• 2 tbsp vinegar (add more if you like a little bit sour)
• 2 tsp Majoram
• 1 tsp caraway seed
• 400g can tomatoes or 500ml passata
• 350ml beef stock, fresh or use a cube
• 142ml carton soured cream

PREPARATION

1. In a large non-stick frying pan fried the onions until soft and then add the meat with the onions and fried until slightly browned. Then add the paprika. Stir it well for few minutes only.
2. Add the tomato puree and beef stock to cover the meat and add vinegar, salt, majoram and the caraway seed. Cover and simmer until meat is tender - about 1 1/2 hour (depend on the tenderness of your meat).
3. In a small bowl mix flour with sour cream thoroughly.Add to the tender meat and stir constantly to make a thick gravy.
4. Serve and Enjoy!

NOTICE

Note:

1. If the stock is less after boiling/simmering, add
some water until the meat is soft and tender.

2. If you do not like it sour, omit the sour cream, just
add flour with water to thicken the gravy!