Viennese goulash
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
When talking about Austrian cuisine, Viennese cuisine is usually given a separate line.
There is a fairly simple explanation for this: Vienna was the capital of the huge Austro-Hungarian empire with a very heterogeneous national composition. And the cuisine of the capital was influenced by the cuisines of all provinces. Therefore, it does not coincide either with the cuisine of modern Austria, or with the cuisine of those countries that were formed after the collapse of Austria-Hungary. It would seem, well, who was stopping them there, in the capital, from preparing normal Hungarian goulash? But no, they changed everything in their own way and also called it goulash! Now try to find similarities...
Ингредиенты
Beef - 850 g
Onions - 850 g
Tomato paste - 3 tbsp.
Paprika - 2 tbsp.
Vegetable oil - 4 tbsp.
Water - 600 ml
Salt, ground black pepper - to taste
Рецепт
1. How to cook Viennese beef goulash? The most important thing is to take equal amounts of beef and onions.
2. The advantage of Viennese goulash in comparison with the classic one is that you can use simpler beef - cheaper, tougher cuts. No other main ingredients can be taken in a different proportion. But everything else is NOT IMPORTANT! For deep-frying, animal fat must be used, but now everything is allowed, even vegetable oil. Seasonings - tomato paste, paprika, black pepper, cumin, nutmeg - all together, or separately, or nothing but salt. Liquid - be it water, or broth, or wine (either white or red).
3. Peel and cut the onion as you like.
4. Fry the onion in a large amount of fat over high heat until brownish. It needs to be stirred every couple of minutes. This operation took me 15 minutes.
5. While the onion is frying, cut the beef into cubes smaller than for kebab. Focus somewhere on the side of 3 cm.
6. When the onion turns brown, add the beef and fry them together over high heat, stirring about once every 3 minutes, until the beef is lightly browned. It also takes 10-15 minutes.
7. Towards the end of frying the beef, set a fairly large amount of water to boil. It is better to boil with a reserve - the meat should be completely covered. When the meat has set, add tomato paste and paprika and mix well so that they are distributed as evenly as possible.
8. Pour in hot water so that the meat is completely covered, and simmer for 4 (four) hours over very low heat. You can stir it a couple of times during this time, but, in general, there is no need for this.
9. Ready-made Viennese goulash can range in color from dark beige to chocolate brown (if using high-tannin red wines instead of water). You will agree that any meat will be stewed in 4 hours, and with such and such a quantity of onions. It turns out to be the softest.
10. Bon appetit!