- 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
© Austrian National Tourist Office
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
This is a lovely dish, best accompanied with rice.
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
Food is an important part of any vacation. Trying native cuisine is one of the best ways to immerse yourself in the local culture. In Europe, the local flavor comes in all shapes and sizes. From sausage in Germany to paella in Spain, you can introduce yourself to every taste under the sun. But some dishes have a little more to savor than others – especially when it comes to vegan and vegetarian treats. Treat yourself to some of the finest vegetarian delicacies on your next trip.
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This market, taking place in Bulle, every Thursday of July and August (Wednesday if Thursday is a holy day), is the best way to discover a region and its inhabitants. The season for the folk market is summer.
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.
- 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
- 4 – 5 tbsp clarified butter or plant oil
- 2 pairs of Frankfurter sausages (or Debreziner sausages)
- 4 eggs
- 4 pickled gherkins
- Strips of red pepper, if desired
- Butter for frying