Simple Viennese Beef Goulash

"Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
5hrs
Ingredients:
10
Serves:
10-12
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ingredients

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directions

  • Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
  • Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
  • Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
  • Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
  • Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).

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RECIPE SUBMITTED BY

I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
 
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