Goulash — Vienna’s Beef Stew Recipe for the Best UberAuthentic Austro

Wolfgang Puck's Beef Short Rib Goulash with Spaetzle Beef short ribs

Sear beef until nicly browned. Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn't be crowded or the meat won't brown nicely.

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I'm not sure how authentic this goulash recipe is, since the recipe I use is adapted from one by Austrian chef Wolfgang Puck. Austria is Hungary-adjacent, and I'm pretty sure they were the same country once, but still, the Puckmeister's version, further modified by me, is closer to a stew called "Pörkölt.". Wolfgang January 15, 2013.

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Wolfgang Puck's goulash was overly complicated and, albeit delicious, didn't taste like goulash at all. Kurt Gutenbrunner's recipe had the delicate taste of a goulash but was, to my family and friends' palate, a bit under-seasoned. (Please note that I followed all recipes to the letter, no adjusting whatsoever.)

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Goulash — Vienna’s Beef Stew Recipe for the Best UberAuthentic Austro

In a small bowl, beat together the yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the melted butter and the egg mixture and mix by hand until well blended.

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1 teaspoon kosher salt. 1⁄4 teaspoon black pepper, freshly ground. In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Saute another minute, until fragrant.

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Cook another minute. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

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Wolfgang Puck calls for freshly toasted and ground caraway seeds in this dish, but doesn't bother to give any helpful hints about preparing them. To toast the seeds, heat them in a pan over medium-high heat for about 5 minutes, or until they become fragrant. Shake the pan often to keep the seeds from scorching.

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HUNGARIAN GOULASH (Adapted from Wolfgang Puck's recipe) Serves 4. Ingredients: 2 medium to large onions, thinly sliced (about 4 - 5 cups) 1 tablespoon sugar; 3 cloves garlic, minced; 1 tablespoon caraway seeds, toasted and ground; 3 tablespoons sweet Hungarian paprika; 1 tablespoon hot paprika;

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Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes. If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced garlic and ground toasted caraway seeds and cook a minute more.

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For the Goulash. Heat the oven to 275 F. Melt the lard in a Dutch oven over medium-high heat. Toss in the chopped onion and let it sizzle in the hot fat until it releases its fragrance and turns translucent, about 4 minutes. Turn down the heat to medium-low and continue cooking the onion, stirring from time to time, until the onion browns and.

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1. Cut the meat into good size cubes. Slice the onions. 2. Heat heave casserole dish. Add oil, onions and sugar, and saut‚ until golden brown.

Beef Goulash

1. Cut the meat into good size cubes. Slice the onions. 2. Heat heave casserole dish. Add oil, onions and sugar, and saute until golden brown. Add tomato paste and paprika, and deglaze immediately with the vinegar and the water or chicken stock. 3. Bring the mixture to a boil then add the meat, bay leaves, marjoram, thyme, caraway seeds, garlic.

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When cool to the touch, drain well. Stir in half the oil (at this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season to taste with salt & pepper. Finish with butter and sprinkle with parsley.