Coachman’s Goulash
- Tidy up the meat by removing the sinews but not the gelatinous parts in the meat (these are typical of goulash and add body to the juices). Cut the meat into bite-sized cubes, and roughly chop the onions.
- Heat the clarified butter in a large pan and soften the onions very slowly by cooking them over a fairly low heat and stirring constantly – the longer they cook, the better the juices become.
- Sprinkle the paprika powder over them, quickly take out any heat by splashing over with a dash of vinegar, and stir in the tomato paste. Add the meat, stir briefly and then flavour with the garlic, caraway, salt, pepper and a pinch of marjoram. Add some water, so that the meat is just covered, and depending on the type of meat steam for around 2 – 3 hours until soft. Stir occasionally and top up regularly with small amounts of water. The juice should be allowed to cook in each time.
- Once the meat is cooked and soft, pour in some more water and allow the juice to cook in for a final 10 – 15 minutes. At the end, taste and adjust the seasoning.
- For the garnish, place the sausages in hot water in the final 10 – 15 minutes and fry the eggs in butter until they are soft fried eggs. Slice the pickled gherkins that they can be fanned out.
- Arrange the goulash on large plates, place a hot sausage on top of each plate, and top with a fried egg. Garnish with the fanned gherkin. If preferred, decorate with strips of red pepper.
Serve with crispy breadsticks or rolls, or alternatively with salted potatoes.
Cooking time: Goulash 3–3 ½ hours
Source: Austrian National Tourist Office
1/
Coachman’s Goulash
© Austrian National Tourist Office
Recipes
Ladiesʼ Fingers
Daktyla are delicious Cyprus sweets in the shape of fingers, dipped in syrup and filled with almonds and cinnamon.
Danish Meatballs
Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.
Finnish Rye Bread
Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.
Polish Potato Dumplings
The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish originally come from the region of Silesia but nowadays it is very popular across the country.
Featured Experiences
Poland for young visitors
Where adventure awaits!
Slow Travel in Portugal
Go, wander, lose yourself!
Apricot Gugelhupf with Nuts
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
CHECK OUT OUR
LATEST GUIDE
Charleroi: A city pulsing with art
Young artists have breathed new and vibrant life into Charleroi, an old industrial city. Discover this creative place today.
Slovakiaʼs cultural gems
Travel enchanting routes in Central Europe…
Ingredients
- 750 g marinated beef (stewing beef or shoulder of beef)
- Approx. 500 g onions
- 2 – 3 tbsp of sweet paprika powder
- A dash of vinegar
- 1 tsp tomato paste
- 2 crushed cloves of garlic
- Caraway powder
- Marjoram
- Pepper
- Salt
- 4 – 5 tbsp clarified butter or plant oil
For the garnish
- 2 pairs of Frankfurter sausages (or Debreziner sausages)
- 4 eggs
- 4 pickled gherkins
- Strips of red pepper, if desired
- Butter for frying