AUSTRIAN GOULASH & SEMEL KNOEDEL (BREAD DUMPLINGS) BY A FEAST …
CLASSIC GOULASH WITH BREAD DUMPLINGS RECIPE | EAT SMARTER USA
Total time: 2 hours 20 minutes
|800 grams onions|
|1 medium-sized potato|
|800 grams Beef (shoulder roast)|
|freshly ground peppers|
|3 Tbsps clarified butter|
|2 Tbsps Tomato paste|
|1 Tbsp sweet ground paprika|
|1 tsp sharp ground paprika|
|0.5 tsp Caraway|
|500 milliliters Beef broth|
|12 day old White rolls|
|200 milliliters milk|
|2 minced shallots|
|2 Tbsps butter|
|1 Tbsp smoked streaky Bacon (cubed)|
|2 Tbsps freshly chopped parsley|
- For the potatoes: Peel onions and cut into rings. peel potato and cut into small cubes.
For the goulash: Cut meat into bite-sized pieces and season with salt and pepper heat clarified butter in a pan and sear meat on all sides. Remove meat from pan and cook onion in drippings. Add potatoes and cook briefly. Add meat back to the pan and stir in the tomato paste and season with paprikas and cumin. Sauté, stirring constantly. Deglaze with broth, bring to a boil, cover and simmer for about 1 1/2 hours, stirring occasionally. Season finished stew to taste.
- For the dumplings: Slice bread, place in a bowl and pour warm milk over bread. Sweat shallots in hot butter until translucent, stir in parsley and bacon and sauté briefly. Stir in eggs, season with salt, pepper and nutmeg, let rest for 30 minutes. Shape dumplings by hand. Boil a large pot of salted water, add dumplings and cook for about 15 minutes. Remove, drain on paper towels and serve immediately with goulash.
AUSTRIAN GOULASH RECIPE – FOOD.COM
This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.
Please visit my blog for a tutorial on how to make this.
Total time: 2 hours 45 minutes
Prep time: 45 minutes
Cook time: 2 hours
Yield: 8-10 serving(s)
|4 lbs stew cut meat, cut into bite-sized chunks|
|flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt & pepper)|
|2 large onions, sliced thin|
|olive oil, for searing|
|1 tablespoon hungarian hot paprika|
|1 -2 teaspoon mild paprika|
|2 garlic cloves, sliced thin|
|1 small lemon, zested|
|1 tablespoon caraway seed|
|2 tablespoons tomato paste|
|4 cups tomato sauce (large can)|
|1/2 cup beef (or water) or 1/2 cup chicken stock (or water)|
|kosher salt & pepper|
|flour (for searing meat)|
- You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
- Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
- Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
- Cook the meat in batches, if necessary and set aside in a bowl– to collect the juice.
- When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender– 3-4 minutes. Add the sliced garlic and cook till fragrant– 30 seconds or so.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
- Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
- Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
- This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
Calories 151.1, FatContent 10.6, SaturatedFatContent 4.2, CholesterolContent 14, SodiumContent 679.9, CarbohydrateContent 12.5, FiberContent 3.5, SugarContent 7.5, ProteinContent 3.8
How to cook goulash with dumplings?
Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes. Spoon the goulash into bowls and add a dumpling or two to each.
How to cook Viennese beef goulash?
Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste. Serve with potatoes and a green salad.
How to make Knödel (Austrian bread dumplings)?
How to make Knödel (Austrian bread dumplings) Cut the Zedl or other white bread into small cubes (roughly 0.5 – 1 cm) Fill up a large bowl with the cubed bread. Boil the milk-water mixture and pour over the bread. Cover the bowl with a cover or use a plate or chopping board to cover it.
What does goulash taste like?
But our Austrian neighbors also have their own version of goulash, which tastes great. Austrian goulash is traditionally made with beef. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.