Austrian, Beef, Stock and Soup

Goulash

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A plate of goulash, Hungarian beef stew, served with ServiettenknödelnGoualsh is a beef stew originally from Hungary but eaten all over Central Europe.  It is the kind of preparation that Europeans will fight to the death over.  Matters like whether it is properly called a stew or a soup, whether it contains tomatoes, or potatoes, or what starch it is served with (if any) often become violent.  It is estimated that 12 Europeans are killed every year in goulash-related arguments.[1]

The following is an original recipe, inspired by the goulash made at Seewirtshaus in Semmering, Austria.  When I worked there they made a goulash similar to this using Maiboc (May deer) and served it with Serviettenknödel.  Many would take exception to my use of tomato paste and bell peppers, but I like this recipe just fine thank you.

Goulash
original recipe

Ingredients

  • 2.5 kgs beef chuck, cut into 1.5″ cubes
  • 150 g unsalted butter
  • 350 g onion, thinly sliced
  • 22.5 g garlic, minced
  • 2 tbsp sweet paprika
  • 1/2 tbsp dried oregano
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 500 mL very rich beef stock or jus
  • 350 g bell pepper
  • ~1/4 cup cornstarch slurry
  • kosher salt
  • 1/2 tsp black pepper
  • 1/2 tbsp red wine vinegar

Procedure

  1. Spread the beef out on a sheet tray lined with a clean cloth.  Use another clean cloth to pat the beef dry.  Season with salt.  Sear in a very hot, heavy pot so the meat is amber on all sides.  Remove the beef from the pan and set aside.
  2. Reduce heat and add butter to the pot.  Once the butter is melted add the onion and sweat briefly.
  3. Add the garlic, paprika, and oregano.  Sweat until onions are starting to turn translucent.
  4. Add tomato paste and cook briefly.
  5. Add red wine and bring to a simmer.
  6. Add beef stock and bring to a simmer.
  7. Add seared beef and bring to a simmer.  Cook very gently until the beef is tender, maybe 1 hour.  Add the bell peppers for the last 15-20 minutes of cooking.
  8. Add cornstarch slurry to adjust consistency.  Should be the nap consistency of velouté.
  9. Add salt, pepper, and red wine vinegar.  Taste and adjust seasoning as necessary.

Footnotes

  1. Not true.