Monday, February 22, 2010

Austrian Goulash

A lot of the countries have their own form of ragout. Ragout is simply braised beef, using a cheap cut of meat so it's a good way to make a hearty meal go far for less. And nothing smells nicer than beef braising in the oven on a chilly winter day. Add rosemary and tomatoes and you have the Italian version. Add herbs de Provence and red wine and you have a French Version. A Goulash is the Austrian version with paprika and sour cream. Simple and very tasty. Here's the Austrian version in honour of their participation in the Vancouver Olympics as part of my Olympic Menu.

Austrian Goulash
Serves 4 (double this recipe, it freezes perfectly!)

  • 2 tbsp bacon fat or beef suet
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp sweet paprika
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato paste
  • 3/4 lb lean beef cut into chunks
  • 3 cups water
  • 1 tsp dried oregano or marjoram
  • salt and pepper
  • 1/2 cup sour cream or balkan style yogurt

  1. Heat oven to 300 F
  2. Heat bacon fat in a large oven safe pot over medium high heat
  3. Add onion and cook until soft
  4. Toss in the garlic, paprika and tomato paste and cook 30 seconds
  5. Add beef, water and oregano
  6. Bring to a boil
  7. Salt and pepper to taste
  8. Cover and place in oven for 2 1/2 hours.
  9. Remove from even and stir in sour cream or yogurt
  10. If the sauce is too runny, reduce on the stove top by simmering until the liquid is the consistency of a nice gravy.
Serve with boiled potatoes and carrots.

Guten Appetit!

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