Miriam SpiceTraveller

I spent lots of time in Vienna, Austria during my childhood and i can still remember the taste of their rich and  hearty meals. Apart from Austrian fantastic sweets and desserts i very much remember this yummy goulash! You can serve it with rice, potato, pasta, gnocchi, any carbs you like! But the authentic Viennese goulash is served with semmelknoedel – dumplings, recipe included.

Preparation

1.   Use a larger pot, add oil, enough to cover the bottom.When oil is hot, add the meat. Do not add all at once, fry in batches for about 3 minutes each batch. Set aside and keep warm.

2.   In the same pot where you fried the meat, add chopped onion. Fry at  medium heat for 10 minutes. Onions should get a nice light golden colour, be careful not to burn and stir often. Do not fry less than 10 minutes.

3.   Add tomato puree and cumin and fry for another 30 seconds.Return the meat back into the pot and stir.Add beef stock and vinegar.

4.   Now add all other ingredients except lemon zest and garlic and stir. Cook on low heat for an hour and a half. If needed, add extra water during cooking.

5.   In the last 15 minutes add finely chopped lemon zest and garlic. For the lemon zest, use potato peeler and peel the lemon skin off (very thin), make sure there are no white bits , then finely chop it. Add salt and pepper to taste

When meat is done, it should fall apart if pressed by fork. The sauce should be thick, if too thick add water and boil for 2-3 minutes, if too watery, do not add flour to make it thick, just extend the cooking time and do not put the lid on.
Leave to rest for 20 minutes before serving.

 

Dumplings

  1. Cut the bread in small pieces, put in a bowl and pour some warm milk (not hot).
  2. Allow to soak for 15-20 minutes.
  3. In a pan fry chopped onion and then add it to bread and milk. Stir.
  4. Now add the eggs, parsley, grated cheese, cumin and nutmeg. Also some salt and pepper. Stir all ingredients well.
  5. Add semolina and continue to mix
  6. Add flour until mixture is thick so you can shape it with hands. My mixture was quite soft, didn’t bother to make it very thick, i used spoon to place mixture in boiling water. However if you want to shape the dough into round balls then make sure the mixture is quite thick.
  7. Add mixture by spoon ( or balls ) into salted boiling water. Use large deep pot.
  8. When dumplings rise to the surface cook for 2 minutes and then take them out and keep warm

Ingredients:

  • 800g  beef (mixed meat)
  • 3 onions
  • 3-4 Tbsp. minced red bell peppers
  • 2 Tsp.  red cayenne pepper
  • 50 ml white wine vinegar
  • 3 cloves of garlic
  • sunflower oil
  • 2 Tsp. cumin powder
  • 3 bay leaves
  • 2  Tbsp.  marjoram
  • 2  Tbsp.  of concentrated tomato paste
  • 1 lemon zest – thinly peeled
  • 2 beef stock cubes or you can prepare your own beef stock
  • 1 L water
  • 2 Tsp freshly ground pepper
  • salt

 

Semmelknoedel – dumplings

  • 4-5 slices of dry/stale white bread
  • 2 eggs
  • 3 Tbsp. semolina
  • 3 Tbsp. grated semi-hard cheese (I used 2 types)
  • 300 ml milk
  • 3 Tbsp. flour
  • 1/2 Tsp. powdered cloves
  • 1  Tsp. cumin
  • 3-4 Tbsp.  chopped parsley
  • 1/2 onion
  • sunflower oil
  • Salt and pepper
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