Goulash (spelt Gulasch in German), a spicy beef stew, is one of the Austrian staple dishes, which you can get pretty much everywhere. Like the Brits enjoy a hot curry when they've had too much to drink at a party, Austrians resort to goulash, which is often served at parties around midnight or in the early morning. Goulash originated in Hungary, where the dish is called pörkölt (the similar-sounding gulyas is a soup rather than a stew). A defining quality of Austrian goulash is that you take the same amount of onions as of meat.
- 500g beef for stew (called "goulash meat" hereabouts), cut in cubes
- 500g onions, chopped into biggish pieces
- 80g fat
- 1 tablespoon sweet paprika
- 1 rablespoon vinegar
- 1 teaspoon ground caraway seed
- some marjoram, finely chopped
- 1 clove garlic
- 10g flour
Heat the fat in a large pot and roast the onions until golden. Add the paprika and immediately pour in the vinegar and 4 tablespoons water. Add the beef cubes, salt, ground caraway seeds, marjoram and squeeze in the garlic with a garlic press. Let simmer for 2-3 hours, adding water from time to time, until the meat is tender. There should be little to no water left by then.
Add the flour, stir carefully, then add enough water so that you get a slightly creamy, but not thick sauce. Let simmer until the meat is well done.
Take care that the meat does not become too soft and that the sauce doesn't burn. Add some more paprika to get a nicer colour and to make it a bit spicier.
Usually, goulash is not served fresh out of the pot, but pre-cooked and kept warm or reheated for the meal. It is usually served with no special side dish, just a bread roll, although boiled potatoes are acceptable.
Gulash tasts good with "knedlek" too. my question to you is how do I make knedlek.
Knedlek is typecal chech and since I am a Gulash lover I wanted to know how I can make knedlek. I hope you know how to do so.
Good luck and thanks.
Though this is a Hungarian recipe I think it is pretty much the same as the Czech knedl - if this is what you were looking for. The original link is in Hungarian (http://www.magyarkonyha-online.hu/htms/recepts/20020605.htm) so here is a rough translation - sorry if my English is not the best, I hardly ever use it for cooking :)
- 120g margarine
- 4 eggs (separated)
- 2 dl (1/5 liter) milk
- 500g flour
- 4 bread rolls (or 250g white bread)
- 30g margarine to be spread on a dishtowel used for cooking the dough
Mix the margarine with the vitellus of egg till its creamy. Warm the milk and salt it, then add the milk and flour in turns to the creamy margarine and make sure they are well mixed. Cut the bread rolls into small pieces, toast them slightly on margarine and add to the dough, then finally add the egg-white mixed into solid foam.
Wet a dish-towel in cold water, wring it and spread 30g margarine on it, roll a finger of the dough and place on the dishtowel, roll it up, close the two ends and put it in boiling salted water over a wooden spoon. Cook for about one hour, then unpack the knedl from the dishtowel and slice it.
Hope this is what you were looking for.