Just thinking about making this Austrian goulash recipe makes me feel rather homesick for the mountains. If you've been to Austria, you'll know what I mean and if you haven't, put it on your list of places to go.
This year, because of the pandemic, we haven't been able to visit as much and seeing as we only live two hours away from some of the most breathtaking scenery, that makes me kind of sad.
Anyway, enough of feeling sad, let's get on with the 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 goulash recipe with you as it is so easy to make and really tasty.
My German father-in-law paid me a great compliment in saying that it is better than the version his wife makes!
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 a tasty meat recipe that's warm and filling, you can serve it at any time of year. It's a great dish to serve up at birthday celebrations. Just leave it on a low heat on the hob and guests can help themselves.
3 tbsp sunflower oil
1kg 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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