Austrian Goulash

Austrian Goulash might be just the main course you are searching for. This recipe serves 12 and costs $1.81 per serving. Watching your figure? This dairy free recipe has 405 calories, 36g of protein, and 22g of fat per serving. 5 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. This recipe is typical of Eastern European cuisine. A mixture of salt & pepper, olive oil, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 83%. If you like this recipe, you might also like recipes such as Austrian Whole Wheat Apple Strudel, Austrian-style Steak With Potato Salad, and Tafelspitz (Boiled Beef Austrian Style).

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
2. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
3. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
4. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
5. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
6. Add the tomato paste and paprika, and cook for 1-2 minutes.
7. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
8. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
9. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
10. This stew tastes even better if made one day in advance.

 

Step by step:

1. You will need a large Dutch oven with a lid for best results.

2. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.

3. Add one piece of meat to the hot oil to make sure that it sizzles.

4. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes.

5. Add the sliced garlic and cook till fragrant-- 30 seconds or so.

6. Add the tomato paste and paprika, and cook for 1-2 minutes.

7. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.This stew tastes even better if made one day in advance.

Nutrition Information:

covered percent of daily need