Goulash - Political Forum

Slartibartfas · 03-09-2007, 05:19 PM

Because Thane asked, I post a typical Austrian Goulash recipe, directly from my school cook book (still the best source for authentic Austrian food):

fat
30 dkg onions
paprika (not the hot, the sweet one)
vinegar
30- 40 dkg Wadschinken (beef from the neck or the shoulders) or alternatively goulash beef meat which is a bit sinewy meat with some fat (not execisvely much though)
salt
majoram
caraway seeds
garlic
lemon peel (optional)
1 small cooking spoon tomato paste (or one tomato)
1-2 table spoons flour

First you roast the onions until it gets soft and golden (that takes its time, I never use too much heat for that), than add the paprika, just a very little of the vinegar, the meat in form of cubes with a length of a few centimeters, the tomato and the herbs. (the taste of the Goulash is not hot but influenced by the fine sweet taste of paprika) Add enough water that all the ingredients swim in it.

Than boil it for eons. I would say for a good result without overpresurized cooking tools, is at least 1 and a half hour. Better will be 2 hours. The consistency of the meat should be that the sinewies have turned into a soft thing, and the meat starts to fall apart and is very soft.

At the end, you add some flour to make a a nice sauce with the necessary thick consistency.
You eat this Goulash wither with roles, but better is to make "Nockerl".

The recipe for Nockerl: (I have to admit I have yet to try making them on my own, but it should not be too difficult)

30dkg flour
1-2 eggs
salt
1/4 litres milk
2-4 dkg butter

Put flour salt milk and eggs and molten butter together to a soft dough. With a small spoon you form the Nockerl. (shaped spoonlike)
Put these Nockerl into boiling water for 6 min.

Ygorl · 03-09-2007, 05:50 PM

Quote:

Originally Posted by Slartibartfas

Because Thane asked, I post a typical Austrian Goulash recipe, directly from my school cook book (still the best source for authentic Austrian food):

fat
onions
paprika (not the hot, the sweet one)
vinegar
Wadschinken (beef from the neck or the shoulders) or alternatively goulash beef meat which is a bit sinewy meat with some fat (not execisvely much though)
salt
majoram
caraway seeds
garlic
lemon peel (optional)
tomato paste (or one tomato)
flour

First you roast the onions until it gets soft and golden (that takes its time, I never use too much heat for that), than add the paprika, just a very little of the vinegar, the meat in form of cubes with a length of a few centimeters, the tomato and the herbs. (the taste of the Goulash is not hot but influenced by the fine sweet taste of paprika) Add enough water that all the ingredients swim in it.

Than boil it for eons. I would say for a good result without overpresurized cooking tools, is at least 1 and a half hour. Better will be 2 hours. The consistency of the meat should be that the sinewies have turned into a soft thing, and the meat starts to fall apart and is very soft.

At the end, you add some flour to make a a nice sauce with the necessary thick consistency.
You eat this Goulash wither with roles, but better is to make "Nockerl".

The recipe for Nockerl: (I have to admit I have yet to try making them on my own, but it should not be too difficult)

30dkg flour
1-2 eggs
salt
1/4 litres milk
2-4 dkg butter

Put flour salt milk and eggs and molten butter together to a soft dough. With a small spoon you form the Nockerl. (shaped spoonlike)
Put these Nockerl into boiling water for 6 min.

Ok, what kind of "fat" are we talking (first ingredient) ? Just so I know what best to use for this (it's sounding good).

So I don't have to get out my triple beam scale, about how much flour is 30 dkgs. ? I use cups or quarts. Just wondering, I can always convert any weight or measure but would be easier

Slartibartfas · 03-09-2007, 05:58 PM

Quote:

Originally Posted by Thane

Ok, what kind of "fat" are we talking (first ingredient) ? Just so I know what best to use for this (it's sounding good).

The fat is just for caramalizing and roasting the onion in the beginning. I used simple oil the last time, not much just that the onions dont get burnt. . (for example oil from maize or sun flowers).

Quote:

So I don't have to get out my triple beam scale, about how much flour is 30 dkgs. ? I use cups or quarts. Just wondering, I can always convert any weight or measure but would be easier

I found a calculator here: GourmetSleuth - Gram Conversion Calculator

30 dkgs are 1.305 cups
2 dkgs are 1 and a half table spoons.

Slartibartfas · 03-09-2007, 06:00 PM

Principally, the more often you warm up Goulash again the better it gets. So its ideal for making huge amounts of it and freeze it portioned, just to be able to warm up rapidly a Goulash any day you want.

If you try that meal, let me know how it was

PS:
Another way to see if it is cooked along is the onion. It should be completely dissolved after the cooking and not recognizable anymore.

Ygorl · 03-09-2007, 06:06 PM

Quote:

Originally Posted by Slartibartfas

Principally, the more often you warm up Goulash again the better it gets. So its ideal for making huge amounts of it and freeze it portioned, just to be able to warm up rapidly a Goulash any day you want.

If you try that meal, let me know how it was

PS:
Another way to see if it is cooked along is the onion. It should be completely dissolved after the cooking and not recognizable anymore.

Chili does that too :-)

FRYandBENDER · 03-09-2007, 06:07 PM

I'm going to try this out. It is like a soup or something?

Slartibartfas · 03-09-2007, 06:13 PM

Quote:

Originally Posted by FRYandBENDER

I'm going to try this out. It is like a soup or something?

Its thicker than soup. At least here in Austria, Hungarians like it different.

We have something called "Goulash soup". Thats than principally a goulash but with the consistency of a soup + often additionally with cut wiener sausages and small potatoes pieces instead of Nockerl.

PS:
I added quantities to my original recipe. So that you do not take too many tomatoes, it would ruin the taste probably.

Ygorl · 03-09-2007, 06:22 PM

Sounds like a good one. I'll try it as soon as I can.

I STILL haven't tried that turkish manti recipe posted here. After things slow down for me maybe I can spend a bit more time cooking.

I modified this recipe a little. Here it is. Tell me if I have it about right:

Austrian Goulash

oil (to carmelize the onions in)
onions
paprika (not the hot, the sweet one)
vinegar
Wadschinken (beef from the neck or the shoulders) or alternatively goulash beef meat which is a bit sinewy meat with some fat (not execisvely much though)
salt
marjoram
caraway seeds
garlic
lemon peel (optional)
tomato paste (or one tomato)
flour

30 dkgs are 1.305 cups

2 dkgs are 1 and a half table spoons.

First you carmelize the onions until its soft and golden (that takes its time, I never use too much heat for that), than add the paprika, just a very little of the vinegar, the meat in form of cubes of a few centimeters, the tomato and the herbs. (the taste of the Goulash is not hot but influenced by the fine sweet taste of paprika) Add enough water that all the ingredients swim in it.

Then boil it for at least 2 hours. The consistency of the meat should be that the sinews have turned soft, and the meat starts to fall apart and is very soft.

At the end, you add some flour to make a nice sauce with the necessary thick consistency. You eat this Goulash with roles, but goes best with "Nockerl".

Nockerl

(1 dkg=10 grams)
30 dkg flour
1-2 eggs
salt
1/4 litres milk
2-4 dkg butter

Put flour salt milk and eggs and molten butter together to a soft dough. With a small spoon you form the Nockerl. (shaped spoonlike)
Put these Nockerl into boiling water for 6 min.

Slartibartfas · 03-09-2007, 07:50 PM

It should work out this way Thane.

PS:
I have to look at this Turkish manti recipe.
After all I am a fan of totally unauthentic but damn good kebabs

Perhaps I would like authentic Turkish cuisine as well.

Ygorl · 03-09-2007, 09:46 PM

Quote:

Originally Posted by Slartibartfas

It should work out this way Thane.

PS:
I have to look at this Turkish manti recipe.
After all I am a fan of totally unauthentic but damn good kebabs

Perhaps I would like authentic Turkish cuisine as well.

Here it is. I looked for it here (I got it here) but never found it. I saved because I DO mean to try it some time (I have a damn big recipe collection).

Manti
(turkish)

1 pkg (approx 400 gr) wonton wraps, 3.5 x 3.5 inch squares

Filling:
150 gr medium or regular ground beef
1 small onion, ground
Salt
Pepper

Garnish:
Yogurt with minced garlic and salt
2 tbsp butter
Powdered red pepper, spicy or non-spicy to taste

Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up.

Boil some water with a tablespoon of salt and a tablespoon of olive oil (so the manti doesn't stick together) in a large pot. Put all the manti in and stir occasionally. Cook for exactly 10 minutes and then drain. Put in plates. Fry the butter in a small pan with the red pepper. First put some garlic yogurt on top of the manti, then add the fried butter.

Makes 3 servings. You can also try keeping the manti in the freezer for a couple hours before you cook it. I find that it tastes better that way.