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Viennese Goulash
by
Frank Fariello
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Viennese Mocha
Current rating: 4.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EAdd%20enough%20cooking%20fat%20to%20cover%20the%20bottom%20of%20a%20Dutch%20oven%20or%20braiser.%20Brown%20the%20beef%20cubes%20nicely%20in%20the%20fat%20on%20all%20sides%20and%20set%20aside.%3C/p%3E%3Cp%3ENow%20add%20the%20onions%20and%20gently%20sweat%20them%20in%20the%20same%20pan%20until%20they%20are%20nicely%20soft%20and%20browned,%20but%20not%20burnt.%20Season%20with%20salt%20and%20pepper%20as%20you%20go.%20Add%20back%20the%20browned%20meat%20and%20mix%20well.%20Allow%20the%20meat%20and%20onions%20to%20simmer%20together%20for%20a%20few%20minutes,%20then%20sprinkle%20over%20the%20paprika.%20Most%20recipes%20call%20for%201-2%20tablespoons,%20but%20I%20just%20'eyeball'%20it,%20and%20I'm%20pretty%20sure%20I%20add%20more%20than%20just%20a%20spoonful,%20as%20I%20love%20the%20taste%20of%20paprika.%20You%20then%20allow%20the%20paprika%20to%20simmer%20in%20the%20fat%20to%20release%20its%20full%20aroma,%20again%20for%20just%20a%20minute%20or%20two.%20Paprika%20can%20burn%20if%20heated%20too%20much,%20so%20moderate%20your%20heat%20as%20needed.%3C/p%3E%3Cp%3EAdd%20enough%20beef%20broth%20to%20just%20cover%20the%20meat,%20along%20with%20the%20tomato%20paste,%20caraway%20and%20marjoram.%20Cover%20and%20simmer%20it%20all%20gently%20until%20the%20meat%20is%20quite%20tender,%20usually%20about%20two%20hours.%20This%20can%20be%20done%20over%20the%20stove%20or,%20if%20you%20prefer,%20in%20a%20moderate%20(180C/350F)%20oven.%3C/p%3E%3Cp%3EJust%20before%20serving,%20add%20your%20flour%20and%20water%20slurry%20to%20the%20pan,%20a%20spoonful%20or%20two%20at%20a%20time,%20to%20give%20the%20sauce%20a%20nice%20liaison.%20If,%20on%20the%20other%20hand,%20you%20find%20that%20your%20sauce%20is%20too%20thick%20or%20there%20is%20simply%20not%20enough%20of%20it,%20add%20some%20water.%3C/p%3E%3Cp%3EServe%20warm,%20with%20buttered%20noodles,%20sp%C3%A4tle%20or%20Kn%C3%B6del.%3C/p%3E%3Cp%3ENOTES:%20There%20is%20a%20certain%20linguistic%20confusion%20over%20the%20name%20of%20this%20dish%20as%20it%20is%20used%20in%20its%20homeland%20of%20Hungary.%20This%20article%20explains,%20as%20I%20had%20heard%20before,%20that%20guly%C3%A1s,%20from%20which%20we%20get%20our%20word%20goulash,%20actually%20refers%20to%20a%20soup,%20which%20back%20in%20Vienna%20was%20called%20Gulaschsuppe.%20What%20we%20call%20goulash%20is%20called%20p%C3%B6rk%C3%B6lt%20in%20Hungarian%20(but%20please%20don't%20ask%20me%20how%20that's%20pronounced...)%3C/p%3E%3Cp%3EMany%20recipes%20call%20for%20you%20to%20saut%C3%A9%20the%20onions%20first,%20and%20then%20brown%20the%20beef%20with%20onions,%20which%20is%20more%20straightforward%20than%20the%20procedures%20outlined%20above%20(which%20is%20more%20typical%20of%20a%20French%20daube).%20But%20I%20like%20to%20use%20the%20Frenchified%20method,%20as%20you%20can%20caramelize%20the%20meat%20nicely%20without%20any%20worried%20about%20burning%20the%20onion.%3C/p%3E%3Cp%3EThere%20are%20lots%20of%20different%20kinds%20of%20goulash,%20with%20or%20without%20meat,%20and%20with%20or%20without%20vegetables.%20The%20Viennese%20version,%20in%20my%20humble%20opinion,%20is%20by%20far%20the%20best%20of%20the%20lot,%20although%20admittedly%20I%20am%20biased.%20After%20all,%20we%20all%20tend%20to%20like%20what%20we%20know%20best.%3C/p%3E){kind=link}