Today we have a new dish of Austrian cuisine: goulash soup. Originally, this is a Hungarian dish and is a thick soup. Translated from Hungarian, gulyas literally means “shepherd”. Apparently, the shepherds came up with it. It is so satisfying and easy to prepare that its fame has spread throughout different European countries, many of which now consider it their national dish. And Austria is no exception.

Housewives from different countries made changes to the original recipe for this soup, adjusting it to their taste and the range of available products. So, for example, in Russia, where goulash came thanks to the Cossacks participating in the European wars, it is customary to serve this dish as a main course, with a side dish. In Austria, this is one of the most popular soups, which can be tasted in any restaurant.

In Austrian cookbooks, especially from the beginning of the last century, you can find a variety of recipes for this dish: farmer's veal goulash, bean goulash, Bosnian goulash, goulash à la Debrecen, goulash with chanterelles, fish goulash, goose liver goulash. Many of them have been forgotten or are common in certain regions. We will prepare goulash soup according to the most popular recipe these days, from beef.

This dish should be prepared in a thick-walled container, preferably a cauldron, but a thick-bottomed pan will also work. The recipe makes 4 large servings. You will need:

• meat, 500 g.
• onions (1 large onion)
• 2 tsp dry red paprika (if you don’t like spicy dishes, add less or replace with regular black pepper)
• 1 tbsp. white wine vinegar, 5%
• 1 tbsp. sugar (if you don’t like sweetened meat or use balsamic vinegar, then you don’t need to add sugar)
• 2 medium tomatoes
• 3 small potatoes
• 1 medium carrot
• 1 medium bell pepper
• 1-2, to taste, cloves of garlic
• 1 liter meat broth or water
• 2-3 tbsp. fat or sunflower oil
• bay leaf, cumin, coriander, black peppercorns
• salt to taste (about 1 tablespoon without a slide)

The meat is washed, dried and cut into small pieces into cubes or strips. Oil/fat is poured into the bottom of a cauldron or pan, preheated (maintain medium heat, so the meat should be stewed, not boiled). When the oil warms up and starts to crackle a little, add pieces of meat. Fry the meat until golden brown.

Then sprinkle the meat with paprika, add the peeled and chopped onion, chopped garlic, mix and pour a glass of broth or water and vinegar into the cauldron. Now the meat will be stewed for 40 minutes. It is necessary to periodically check whether the liquid has evaporated and, if necessary, add it.

While the meat is stewing, prepare the vegetables. Tomatoes, potatoes, carrots and peppers must be washed, peeled and cut into cubes (slightly smaller in size than meat). Place the vegetables in a casserole, add about another glass of liquid (or as much as necessary to the desired volume, given that the soup should be thick) and simmer for 20 minutes.

The goulash soup is almost ready. You need to add salt, add bay leaf and other spices and let it brew a little under a closed lid (5-10 minutes). You can add dumplings to the soup.

Bon appetit! Guten Appetit!

Complexity:

Cooking time: 120 min.

Number of servings: 6

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To prepare Austrian goulash soup we need the following Ingredients:

Beef shin... 1 piece;

Beef... 500 g;

Bell pepper... 1 pc.;

Garlic... 3 cloves;

Chili flakes... 1/2 tsp;

Bay leaf... 3 pcs.;

Dried basil... 1 tsp;

Sweet paprika powder... 2 tbsp. l.;

White vinegar... 2 tsp;

Tomato paste... 2 tbsp. l.

So, everything is ready and now you can move on to preparing the Austrian goulash soup:

tags: soup, beef, tomato, Austrian cuisine, first courses

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Austrian goulash

Prepare aromatic Austrian goulash at home! Feed the whole family, a bunch of guests, and delight you with hot, satisfying and very tasty food. Austrian goulash can also be prepared as a hot dish for a holiday.

INGREDIENTS

• Beef 400-450 grams
• Onion 1 piece
• Potatoes 2-3 pieces
• Tomatoes 2 Pieces
• Red paprika 1-2 teaspoons
• Vegetable oil 3 tbsp. spoons
• Salt, black pepper To taste

Description of preparation:

To prepare Austrian goulash, you can use any meat of your choice. Still, according to the classic recipe, I advise you to choose beef. So, how to cook Austrian goulash? 1. Cut the beef into small cubes. 2. Peel the onion and cut into cubes. 3. Pour oil into a thick-walled saucepan and heat over medium heat. Add the onion and stir-fry until translucent. 4. Add a spoonful of paprika and stir. 5. Add pieces of meat to the onion in the pan, add salt and pepper, lower the heat to low and cover with a lid. 6. After 20 minutes, the liquid in the pan will evaporate, add a little boiled water or ready-made broth so that the liquid covers the meat by half a centimeter. Simmer over low heat with a lid. 7. While the meat is stewing, peel and rinse the potatoes. Cut it up. 8. Potatoes should be added to the pan when the beef becomes soft. 9. Simmer the potatoes for 15 minutes. 10. Wash the tomatoes, cut into slices and add to the pan. 11. If necessary, add more water or broth and simmer for 15-20 minutes. Austrian goulash is ready! Bon appetit!

povar.ru

Austrian goulash soup

Austrian goulash soup

Austrian beef goulash soup is a thick, satisfying and rich dish. It is prepared not only in Austria, but also in Hungary, the Czech Republic and Slovakia. The dish should be prepared in a thick-walled container, preferably a casserole with a heavy lid. To prepare goulash you will need the following ingredients:

Three tablespoons of pork fat or sunflower oil;

A kilogram of fresh beef;

Two pieces of onions;

Dry paprika (two dessert spoons);

One medium carrot;

Sweet bell pepper (one piece);

A few cloves of garlic or a teaspoon of dry garlic.

The cauldron is placed on the stove. The fire can be kept at medium value. Place pork lard or butter at the bottom of the cauldron and melt well. The meat is washed, dried, and cleared of excess film and fatty parts. The beef is cut into medium pieces - into cubes or short strips. When the fat crackles slightly, pieces of meat are placed in the cauldron. The meat should brown over low heat.

In the first three minutes, juice will come out of the beef intensively, so you can turn up the heat. When the excess liquid has evaporated, you can turn the heat to medium. It is impossible to imagine Austrian goulash soup without paprika. You don't have to skimp on this ingredient.

Therefore, two heaped dessert spoons of paprika are poured into the meat. Thanks to this component, the dish will be spicy and aromatic. Now the meat is well mixed. A glass of water is poured into the cauldron to stew the dish. Beef must be cooked within an hour. During this time, the water will evaporate several times, and it will need to be added.

Now it's the turn of the vegetables. Carrots, peppers, tomatoes, potatoes and garlic are washed in running water, peeled as needed and cut into medium cubes. There is no need to chop too finely. All cooked vegetables are poured into a cauldron. Add about a glass of water to them. Now all ingredients should simmer for about 25 minutes. After this, the dish is almost ready.

It is necessary to add traditional additions to the goulash - dry bay leaf, cumin, coriander and black peppercorns. After adding the seasonings, cover the goulash tightly with a lid and infuse for several minutes.

For more variety, you can prepare dumplings for the soup. The recipe is quite simple and will not take much time.

You need to mix flour, salt and two eggs in an enamel bowl. Place the mixture in the refrigerator and let it sit for fifteen minutes. The dumplings should be scooped up with a spoon and dropped into the boiling goulash soup. You can knead stiff dough, roll it into ropes and cut into pieces. Each piece should be flattened with your fingers to form a small flat cake and thrown into a boiling dish ten minutes before cooking.

To prevent the dumplings from spreading too much in boiling water, they can be pre-dried on a baking sheet in the oven, but only for a short time. This way they won’t get overcooked and will retain their shape. The goulash is salted only at the very end.

Ate.ru wishes you bon appetit!

sjel.ru

Austrian goulash - recipe with photos and videos

Once upon a time, goulash was prepared only in Hungary. But thanks to the ease of preparation and excellent taste, the recipe for this dish very quickly spread throughout the world, and many countries consider it their national dish. Today we will prepare goulash the way it is prepared in Austria.

Ingredients

Beef pulp – 1.2 kilograms

Ghee – 3 tablespoons

Vinegar 5% – 1.5 tablespoons

Meat broth – 1 liter

Garlic – 2 cloves

Tomato paste – 50 grams

Cumin – 0.5 teaspoon

Marjoram – 1 teaspoon

Salt – 2 teaspoons

Ground black pepper – 1 teaspoon

Ground paprika – 3 tablespoons

Hot red pepper – 0.5 teaspoon

Step-by-step recipe: Austrian goulash

Peel, wash and cut 900 grams of onion into cubes.

In a cauldron or thick-bottomed pan, heat three tablespoons of ghee and add chopped onions to the cauldron. Stirring occasionally, fry the onion until golden brown.

While the onions are frying, prepare the meat. Wash and dry 1.2 kilograms of beef pulp. Cut the meat into cubes with a side of 3 centimeters.

Add 3 tablespoons of ground paprika and 0.5 teaspoon of hot red pepper to the fried onion. Pour 1.5 tablespoons of 5% vinegar and a little broth from the prepared one liter.

Stir and add the prepared meat, mix again, add two teaspoons of salt, 0.5 teaspoon of ground black pepper, a quarter of a teaspoon of ground cumin, 0.5 teaspoon of marjoram. Add a little more broth, stir and simmer over low heat for about two hours, stirring and adding broth approximately every 15 minutes.

After 1.5-2 hours, when the meat becomes soft, add the remaining broth, 50 grams of tomato paste, two chopped garlic cloves, mix and leave to simmer for another 10 minutes.

After 10 minutes, add 0.5 teaspoon of marjoram, a quarter teaspoon of cumin and half a teaspoon of ground black pepper. The goulash is ready, put it on plates or serve in a large deep dish. Serve bread dumplings and pickles as a side dish for goulash. The recipe for pickling cucumbers is on our website https://www.videoculinary.ru in the pickling section.

www.videoculinary.ru

Frau Martha's culinary diary

The most Austrian goulash soup

We just returned from vacation and decided to finally start a new culinary year. We returned from Austria, bringing with us the most pleasant memories of Tyrol, a few extra pounds (as well as cookbooks, magazines and a whole mountain of local recipes). Therefore, the question “where do we start?” was not standing in front of us.

Austria is the birthplace of extremely nutritious and, in my opinion, heavy food. Here you will find thick meat soups, huge dumplings, and the obligatory potatoes - everywhere and in amazing quantities, and flour strudels with thick creamy sauces, and fabulous Kaiserschmaren... And much more, infinitely tasty and not about the waist. In the mountains this is quite forgivable: harsh glaciers, high mountains and snow, regular sports in the morning and other difficulties require real food - 100,500 kilograms 3 times a day. In our refined urban conditions, it is not worth getting carried away with such nutrition, if only occasionally. For example, after a wonderful walk in a light twenty-five degree frost, it is not a sin to warm up with a hearty Austrian soup.

“No. 1” of every decent Alpine catering establishment is, of course, goulash soup. Some honestly admit in the menu that it is Hungarian, others hush up this fact and it seems that the soup is a typical Tyrolean specialty. Ah, no. On the other hand, this fragment of Europe has changed citizenship so often that food internationalism in these latitudes is quite justified.

Ingredients

• 700 grams of beef
• 2 paprikas (must be red, it’s more aesthetically pleasing)
• 1 hot chili pepper
• 3 large potatoes
• 2 large onions
• 5 cloves of garlic
• 100 ml red wine
• 1/2 can chopped tomatoes (or 1 large tomato)
• 3 tbsp. spoons of flour
• 1 tbsp. spoon of red pepper
• 1 tbsp. spoon of salt
• 1 tbsp. spoon of cumin

Directions

www.kitchen-fm.ru

Today I want to offer you a recipe for simply amazing Austrian goulash. It appeared in Hungary, but very quickly became popular all over the world, because preparing goulash is very simple and the taste is excellent. You and I will prepare it the way they do it in Austria. Let's begin!

Ingredients:

• onion - 900 grams;
• melted butter - 3 tablespoons;
• beef pulp - 1200 grams;
• ground paprika - 3 tablespoons;
• hot red pepper - 1/2 teaspoon;
• vinegar 5% - 1.5 tablespoons;
• meat broth - 1 liter;
• salt - 2 teaspoons;
• ground black pepper - 1 teaspoon;
• ground cumin - 0.5 teaspoon;
• marjoram - 1 teaspoon;
• tomato paste - 50 grams;
• garlic - 2 cloves.

Amazing Austrian goulash. Step-by-step preparation

1. Let's take the onion. Clean, wash and cut into cubes. To prevent your eyes from watering while working with onions, you need to leave a dry tail. Or put the onions in the refrigerator before starting cooking.
2. Take a cauldron or pan with a thick bottom. Add oil, add onion and, stirring occasionally, fry until golden brown.
3. Now let's prepare the meat. We need beef. It is important to take the right meat, because the taste of the finished dish will depend on it. First of all, pay attention to the color. Fresh beef is a deep red color and the fat should be a pale white. The meat must smell good and not have any unnecessary odors. If all points are met, good meat is purchased - half the battle in preparing a masterpiece is done!
4. The beef should be washed and dried with a paper towel. Cut into even cubes with a side of about 3 cm. Use a sharp knife to get it neat.
5. Add paprika and hot pepper to the onion. Pour in vinegar and some broth.
6. Mix well and add meat. Stir again.
7. Now you need to add salt and black pepper, add one fourth of a teaspoon of cumin, half a teaspoon of marjoram, add a little more broth and mix well.
8. We will simmer the meat for two hours, adding broth every 15 minutes. After one and a half to two hours, when the meat becomes soft, pour in the remaining broth, add tomato paste and chopped garlic. Garlic can be grated on a fine grater, chopped with a knife, or you can use a garlic press.
9. Stir and leave for the goulash to simmer for 10 minutes.
10. Now add another half teaspoon of marjoram, another quarter teaspoon of cumin and half a teaspoon of ground black pepper.
11. Here is our amazing Austrian goulash and it’s ready.
12. It should be served either in portioned plates or in one large dish.
13. For garnish you can offer pickles and bread flatbreads.

The goulash turns out incredibly tasty, rich and spicy, thanks to the amount of spices used. Treat your family, cook with pleasure and share the step-by-step recipe for preparing Austrian goulash with your friends. And be sure to check out “Very Tasty.” We have many more great recipes! Bon appetit!

Everyone knows what goulash is. This is a thick and satisfying meat brew. And the word “goulash” itself, which has long and firmly entered into our culinary usage, is Hungarian in origin. In Hungarian it is pronounced "guyash" - meaning "shepherd".

That is, when translated into our language, the result is not a culinary dish, but the name of a profession or occupation. But it is called that because it was the shepherds and nomads of the ancient Hungarian tribes who invented this dish during their long journeys across the Magyar steppes. Now goulash soup is the pride of Hungarian cuisine and the most famous national dish outside this country.

How to cook goulash soup

It is unlikely that in the conditions of a modern city apartment we will be able to prepare the most real, authentic, so to speak, Hungarian goulash soup. To do this, we would need, at a minimum, to make a fire somewhere in the area of ​​​​the balcony, get a large smoked cauldron somewhere and hang it over it.

Yes, and there would be a problem with the ingredients: after all, the ancient Magyars prepared goulash using dried meat, which they prepared in some special way for long journeys. So let’s not rack our brains too much, but take a very ordinary cauldron and install it on a gas stove, which will do an excellent job as a steppe fire. I can even bet that our goulash will turn out no worse, and even better, than the Magyar one. After all, a modern housewife has a much more diverse range of products and spices in her arsenal.

There is hardly a more satisfying dish in this national cuisine than Hungarian goulash soup. Its recipe, however, is not simple. So if you are going to feed a crowd of guests with goulash, which, in general, is a completely doable task for this dish, then stock up not only on food, but also on patience.

We will need:

• 1 carrot;
• 1 bell pepper;
• 3 tomatoes;
• 5 potatoes;
• a few cloves of garlic;
• black peppercorns;
• Bay leaf;
• caraway;
• coriander and let stand for a while, covered.

So let's get started:

1. At the bottom of the cauldron we begin to melt the pork fat. There will be no lard, replace it with vegetable oil - it’s not that important.
2. We will prepare goulash soup from beef, which will need 1 kilogram.
3. When the fat or oil begins to squeak slightly, place pieces of this meat into it. In Hungary they also prepare pork goulash soup, but this is already considered a departure from the traditional recipe.
4. As soon as the meat turns brown, take onions (1-2 pieces), cut them into rings and add to the cauldron. The heat on the stove should be reduced. Next comes paprika - perhaps the main component of this dish after meat.
5. We don’t feel sorry for her and add two full dessert spoons. Our goulash should be quite spicy.
6. Stir everything and pour in a glass of water.
7. Now you need to thoroughly simmer the meat for an hour or a little more. The water will boil down, so you need to keep an eye on it and add more if necessary.
8. Let's take care of the vegetables: they need to be washed, peeled and cut into not too small cubes. We put all these vegetables in a cauldron and add a little water. All this will have to simmer for another 20-25 minutes. after this the goulash is almost ready. All that remains is to add traditional seasonings to it.

Beef goulash soup with dumplings

You can diversify this dish with another component, dumplings, which are placed directly into the goulash soup. Their recipe is very simple.

Preparation

1. The dough is mixed from two eggs, salt and flour and placed in the refrigerator for a short time.
2. After half an hour, the dumplings can be made for future use and then used ready-made, or just before preparing the goulash soup.
3. Roll out the dumpling dough into ropes, roll them in flour so that the dumplings do not stick together, and cut into circles.
4. Lightly squeeze each circle with your fingers, giving it the shape of a small flat cake, and place it in the goulash soup about 10 minutes before it is completely cooked.

How goulash is prepared in other countries

The glory of the Hungarian national dish has long ago stepped beyond the borders of this country. And here in Russia, every housewife prepares goulash in her own way. What can we say about the cuisines of other countries, which have introduced their own culinary traditions into goulash recipes. There are some things we can take note of.

Austrian goulash soup

Preparation

1. The meat (600 - 700 grams) is washed, dried with a napkin and cut into small pieces.
2. One large onion is cut into rings and fried in a deep frying pan in pork fat, stirring constantly so that it does not burn, but acquires a slightly golden color.
3. Then sprinkle with ground black pepper, pour in one tablespoon of vinegar (6%) and two tablespoons of water or meat broth.
4. Now you can put in the meat.
5. Grate the lemon zest on top, add salt, and squeeze out three cloves of garlic with a garlic press.
6. Simmer the meat over low heat, covered, for about 40 minutes.
7. From time to time you need to remove the lid and check whether the liquid has evaporated and, if necessary, add water or broth.
8. Five minutes before readiness, add the required amount of water, add two tablespoons of tomato paste, bring to a boil and boil for a few more minutes.

You can also add dumplings to the Austrian goulash soup, and add seasonings to your own taste.

Tyrolean goulash soup

Goulash is prepared a little differently in one of the regions of Austria - the province of Tyrol. Tyrolean goulash soup also includes sauerkraut. But first things first.

Preparation

1. For half a kilogram of beef you need about the same amount of onions. A lot of tears will be shed until all these onions are finely chopped and sent to the frying pan.
2. It needs to be slightly simmered in vegetable oil with the addition of one tablespoon of granulated sugar and one head of garlic, chopped into crumbs.
3. As soon as this entire onion-garlic mass becomes translucent, add the meat and cover the pan with a lid.
4. After 5 minutes the meat will give juice, and then you need to add 3 tablespoons of tomato paste.
5. It's time to put it all into the pan, because the potatoes are coming. We cut 3 - 4 tubers and add them to the rest of the products.
6. Add water, preferably boiling water, add salt and continue cooking.
7. When the potatoes are almost ready, add one glass of sauerkraut along with brine and spices: pepper, bay leaf, basil. Turn off the stove, cover with a lid and wait one hour until the goulash with cabbage gets tired.
8. Then you can eat.