- 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
Beef stew Cypriot style, wonderfully robust. This is well served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed.
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
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- 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