Goulash

After some very hot days here - 36 degrees is rather hot for Vienna - the last few days have been cooler. Yesterday started out rainy and cold. I immediately thought, "goulash weather." By the time we got to eat the goulash, it was quite a bit warmer and sunny, but is was yummy regardless. I thought some of you southern hemisphere people, who are struggling with the cold winter weather might like to cook up something warming.

Traditionally, goulash is from Hungary, but most of the neighboring countries have adopted the dish and made it their own with local variations. I think of it as a cold weather dish, and it needs to be slow-cooked for a number of hours. I like to start cooking in the morning and let the goulash simmer on the stove for the whole day, which is helpful in keeping the house warm in winter.

In Austria, goulash is usually made with beef, pork or sausage, a paprika-based sauce and thickened with potato, rather than flour. It is mostly served with potatoes or dumplings called "Semmelknödel". Semmelknodel are so good, it is ridiculous, especially when soaked in the rich gravy of the goulash. But enough about that.

We had a visitor last night who needed to be 'fed up' after not eating much for the last week after a tooth operation, so in addition to the goulash, there were lots of side dishes to fill everyone up.

Here's what we ate: Beef goulash, boiled potatoes with butter and parsley, fresh green beans, sauerkraut, and a little bit of left-over polenta.

What you'll need

500g diced stewing beef - shin or chuck etc

2 tbs plain flour
1 large brown onion - chopped
2 tbs vegetable oil
1 red capsicum, deseeded and finely chopped
2 garlic cloves, crushed
1 tbs dried marjoram
1 tbs smoked or plain paprika
1 tsp caraway seeds (this is optional if you don't like caraway seeds)
3 cups beef stock
2 cups water
1 tbs tomato paste
salt and pepper

*This recipe, with side dishes will feed four people.

What to do

Heat the oil in a large pot over high heat. Dust the beef with the flour. Add half the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer beef to a bowl. Repeat with the remaining beef.

Add the onion, capsicum and garlic to the pot and cook, stirring, for approx 10 minutes or until onion softens. Add the herbs and spices, and cook, stirring, for 1 minute. Add the browned beef, stock, water and tomato paste and bring to the boil. The ingredients will look very 'soupy' but will reduce as it cooks.

Reduce heat to low and cook, covered, stirring occasionally, for 2 or 3 hours. Remove the lid and cook for a further 30 - 45 minutes to reduce the sauce so that it is thick (but make sure you stir so it doesn't stick to the pot) and the beef is very tender. If it is too think, you can add more water. Taste and season with salt and pepper.

Serve with boiled or mashed potatoes, and any vegetables you like. You can also serve with bread to soak up all the beautiful sauce.

* With thanks to taste.com.au for the inspiration.
**No discussion will be entered into with any Austrians who claim that my recipe is 'un-authentic'! :-)