Austrian Cream Goulash
by Editorial Staff
Summary
| Prep Time | 3 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 meat (beef or pork entrees) cut into lare pieces
- 800 g onion (s)
- 1 liter red wine
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 2 pinches salt
- 2 pinches pepper
- 2 dl cream, (half cream)
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon paprika powder, hot pink
- Oil, or lard
Print Recipe
Pin Recipe Instructions
- First chop the onions finely. Heat the oil or lard in a large Dutch oven. Add the onions and sweat until they are translucent. Then add a tablespoon of flour and a tablespoon of tomato paste and stir the whole thing until everything is nicely distributed. Then add the meat. Season the meat with a little salt and pepper, pour 2 tablespoons of paprika powder over the meat and stir everything together.
- Then pour in the red wine until the meat is covered.
- Reduce the heat and let the whole thing simmer over low heat (simmer gently) with the lid closed (important so that the meat is tender!) For 3 - 3 1/2 hours, stirring occasionally.
- At the end of the cooking time, add the cream and let it thicken a little.
- Spaetzle, potatoes or bread dumplings are ideal side dishes.
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