Goulash recipe
Viennese goulash The people of Vienna love goulash so much they’ve taken the Hungarian dish and made it their own. The secret is to use lots of onion. If you don't like your food too hot, then reduce the amount of paprika to suit your taste. 100g/3½oz lard1.25kg/2lb 12oz onions, sliced2 garlic cloves, grated or finely chopped1 tbsp tomato purée2 tbsp sweet paprika1½ tbsp hot paprika, to taste½ tsp caraway seeds, crushed in a pestle and mortar1 tsp brown sugar1½ tsp salt12 turns of the black pepper mill2 tsp cider vinegar1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces1 tbsp chopped flat leaf parsleysoured cream, to serve 100g/3½oz lard 1.25kg/2lb 12oz onions, sliced 2 garlic cloves, grated or finely chopped 1 tbsp tomato purée 2 tbsp sweet paprika 1½ tbsp hot paprika, to taste ½ tsp caraway seeds, crushed in a pestle and mortar 1 tsp brown sugar 1½ tsp salt 12 turns of the black pepper mill 2 tsp cider vinegar 1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces 1 tbsp chopped flat leaf parsley soured cream, to serve Method Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce. Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream