Thursday, November 1, 2018

Recipe: Austrian Goulash

This recipe belonged to my husband's grandmother. She emigrated from Austria in the late 1940s following World War II and settled in rural eastern North Carolina. My husband said that he enjoyed her authentic Austrian dishes growing up, including this recipe for goulash.


Because my family no longer eats meat, I've had to make a few modifications. The original recipe calls for 2-5 lbs. of rump roast, but I leave that out and instead add carrots and potatoes for a little more substance (the carrots also add a nice bit of color). I also switched from paprika to smoked paprika because it adds a sweet and unique flavor to the dish. Overall, I've tried to stay as true to the recipe as possible, while keeping the health of my family in mind.




Austrian Goulash


Ingredients
10 lbs. onions, chopped
1/4 c. vegetable oil
4 Tbsp. smoked paprika
1/4 tsp. ground cayenne pepper
2 Tbsp. sea salt
1 tsp. marjoram
4 cloves garlic, minced
2 tsp. apple cider vinegar
2 carrots, peeled and thinly sliced
1 large russet potato, skin on, cut into bite-sized chunks
1 3/4 c. water

Directions
In a large pot (I use a cast iron one), add the chopped onions. Brown the onions in oil over medium-high heat, stirring frequently.

Add paprika, cayenne pepper, marjoram, garlic, and salt, vinegar, potatoes, and carrots. Then add water.

Simmer for at least 2 hours, stirring occasionally.

Serve with mashed potatoes, rice, spaetzle, or enjoy by itself!


Tip: If you are not able to fit all 10 lbs. of onions in your pot, first fill it with what you can and then let them cook down some. Then you'll have room for the remaining onions. 




Our favorite time to make goulash is on Halloween (or is it "ghoul-ash"?). I've often served it with "ghost-tatoes", like those pictured below. It's also the perfect welcome for the fall season. 


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