Yesterday a wrote about my favorite Dutch oven dishes. Among the ten dishes that found a place on my list was the Wiener goulash.
For those of you who are not familiar with this recipe, goulash is a simple beef stew that has two particularities: a lot of onions and some Hungarian paprika.
2 lbs. (or 1 kg) of stewing beef
1 lb. (500 gr.) onions
Oil (you can use lard or rendered beef fat as well)
1-2 tablespoons Hungarian paprika
Beef broth, enough to cover the meat
1-2 tablespoons of tomato paste
a pinch of caraway seeds
a spring of fresh marjoram or thyme
Salt and pepper
A spoonful of flour mixed with some water
Preparation:Cover the bottom of your Dutch oven with oil (or cooking fat). Cut the beef in cubes and brown them on all sides. Set the beef aside. Chop the onions and using the same pan, gently sweat them until they are golden and soft. Add the meat to the onions, the salt and pepper and mix everything gently. Leave the meat and onions to simmer together and then sprinkle it with paprika. I usually add 1 tablespoon of paprika, but if you like the taste of it you can go with 2 as well. After a minute or two add enough beef broth to cover the meat. Add the tomato paste, the caraway seeds and marjoram (or thyme).
Cover your dutch oven and simmer it on low heat for about two hours, until the meat is tender. You can do on your stove or in the oven on moderate heat (180C/350F).
A couple of minutes before serving add your flour and water mixture. On the other hand, if your goulash is too thick add just slurry to the pan, a spoonful or two at a time, to give the sauce a some water.
Goulash is served warm, with noodles or knödel (bread dumplings). I like combining it with mashed potatoes too.