Wendy Crispell Austrian Goulash

Pair with Sepp Moser Zweigelt

 


Ingredients
 
2 tablespoons butter
 
2 lbs bottom round beef or stew meat, cut into 1 inch cubes and patted dry
 
2 large onions, medium dice
 
2 cloves garlic, diced fine
 
2 tablespoons tomato paste
 
3 tablespoons Hungarian paprika/mix of hot and sweet, I like it spicy so I add a bit more hot
 
3/4 teaspoon caraway seeds, coarsely crushed with back of fry pan into small pieces
 
1/2 teaspoon dried marjoram
 
1 teaspoon kosher salt
 
1 teaspoon white pepper
 
4 medium size Yukon gold potatoes, peeled and cut into large dice
 
3 cups water
 
1 cup beef stock
 
peel of half fresh lemon, chopped fine
 
2 tablespoons chopped fresh parsley
 
Melt 1 tablespoon of butter over low heat in large stock pot, and add chopped onions and cook till just slightly opaque, stirring lightly. Add garlic and continue cooking till opaque but not browned. Remove from pot and set aside in a heat proof bowl.
 
Melt remaining butter over medium heat and add meat. Brown on all sides, make sure to stir so it won’t burn or stick.
 
Add onion/garlic back to pot. Stir in paprika and continue cooking for a few minutes to coat beef. Add tomato paste, water and stock. Stir to incorporate all ingredients and bring to a medium boil.
 
Turn down to just boiling and simmer for 1 1/2 hours stirring often.
 
Add potatoes, marjoram and caraway seed. Simmer for an additional hour or until potatoes are done and meat is tender.
 
Stir in lemon peel, season with salt and pepper. Serve in shallow bowls with parsely garnish and a crusty bread.

serves 8.
 
Wine pairing- Sepp Moser Zweigelt 2010, An unoaked fruit forward red. Perfect to contrast to the spice in this dish
 
Happy wine pairing.
 
Cheers,
 
Wendy
 
 If you want to get really fancy you can serve it topped with a sunny side up egg like the Goulash museum in Vienna but it’s not necessary.
 

Pair with Sepp Moser Zweigelt


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Comments

  • I AM VERY FAMILAR WITH GOULASH AND SEVERAL OTHER EUROPEAN DISHES, AS I GREW UP IN WEST GERMANY AND TRAVELED TO AUSTRIA, SWITZERLAND, ITALY AND FRANCE. I BELIEVE THE SEPP MOSER ZWEIGELT IS A EXCELLANT CHOICE TO SERVE WITH AUSTRIAN GOULASH. I HAVE YET TO TRY THE COMBINATION I CAN GUARANTEE THAT I WILL SOON!

    Nov 08, 2012 at 5:28 AM


  • Snooth User: Wendy Crispell
    Hand of Snooth
    72835 4,688

    Julia,
    Thanks, I hope you will enjoy it! Try my cheese spread too. It's listed under starters.
    Best,
    Wendy

    Nov 27, 2012 at 1:55 PM


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