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Austrian Goulash RecipeI knew you'd be looking forward to my Austrian goulash recipe. People often associate goulash with Hungary, but Austria and Hungary were once part of the Austro-Hungarian Empire so their cuisines have many links. I felt I had to share this Austrian goulash recipe with you as it is so easy to make and really tasty. You can serve this delicious goulash with noodles or rice, but I like to serve it with boiled potatoes. It is a real favourite in our family, especially in winter, during the snowy months. However, if you need something warm, filling and very tasty, you can serve it at any time of year. Ingredients3 tbsp sunflower oil1kg braising steak or casserole stewing beef cut into cubes 2 large onions sliced 2 garlic cloves crushed 2 tbsp paprika 3 tbsp tomato puree 2 tbsp wine vinegar (red or white) 1 tsp mixed herbs 400g can tomatoes or 500ml passata 350ml beef stock, fresh or use a cube 2 large red peppers, cut into rings 142ml carton soured cream Preheat the oven to 160 degrees C. Heat 2 tbsp of the oil in a large flameproof casserole until very hot. Brown the meat in batches, then set aside. Add the remaining oil, onions and garlic. Cook on a low heat for 10 minutes, sirring occasionally. Add the meat and juices and blend in the paprika, tomato puree, vinegar and herbs. Pour in the tomatoes and break up if necessary. Add the stock, season and bring to the boil. Stir, cover and put in the oven for 2 1/2 hours. Halfway through, add the red peppers and stir. Serve with big dollops of soured cream.
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