Viennese pub goulash

Recipe source Springlane

Being able to cook good goulash is an art! A recipe from Susanne Zimmel's 'Viennese Cuisine'

1 hour

Ingredients
∙ Results 4-6

Ingredients :

1 kg Wadschunken (Hesse) beef
pork lard
1 kg onions
1 teaspoon sugar
1 (Austrian) Seidl beer - this is 0.3 l
1 teaspoon caraway seed
1 teaspoon dried marjoram
40 g high quality, sweet paprika powder
1 teaspoon hot pepper powder or 1 cherry paprika
1 tablespoon mild vinegar
2 small pieces of marrow bovine
salt

ROAST THE MEAT Cut the meat into not too small pieces, preferably cubes of about 4 cm.
Leave both the fat and the tendons. Heat the
lard very strongly in a casserole that is as wide as possible and sauté the meat in a strong heat until it turns brown. The pieces must not lie on top of each other and the heat must be strong enough, otherwise the meat pulls water
and steams instead of frying. Larger quantities therefore prefer to roast in stages. Then place the meat on a plate and put it aside.

• 2 -
  ROAST ROAST Meanwhile, peel the onions and cut into as small cubes as possible - with a sharp knife by hand. Cut, do not hack!
  Chopped onions tend to become bitter in the goulash. So, knead the knife and put on swimming goggles , there you have to go through. Again put some lard in the pot, heat it up again and roast the first half of the onions. As soon as it begins to brown, you can also add the second half.
  This will avoid - as with meat - the juice escaping. Then add the sugar and, as soon as the second half of the onions starts to brown, too, slightly reduce the heat. Roast the onion slowly and leisurely. Expect at least 20 minutes. Pay close attention to this process as the onions form the base of the goulash.

Pour the meat and the spilled juice into the saucepan and add the beer. Bring to a boil and reduce the liquid until it has almost completely evaporated.
Chop the caraway seeds roughly, add the paprika to the goulash with marjoram and both types of and stir for some time until the paprika darkens. Deglaze with vinegar and pour in so much hot water that the meat is two-thirds covered with liquid.
Add the marrow bones, bring the water to a boil and let it simmer for about 15 minutes. Preheat the oven to 140 ° C top / bottom heat. Season the goulash with salt and, if necessary, add the cherry paprika.
Make sure that it does not burst when stirring and the seeds are distributed in the goulash. The goulash will otherwise be infinitely sharp. It is better to cut it up beforehand, remove the seeds and wash them out. The sharpness is still sufficient for Austrian conditions.

• 4 -
  LUBRICATION Close the pot with a lid and push it into the oven. Stew the goulash 2-3 hours
  . This time can also be split: you can take the goulash for example after 1 hour from the oven and continue the next day. So this works well in a tavern kitchen. The goulash is set up in the morning when time is up.
  At noon, the stove is needed for other food. At the afternoon is boiled until the evening business and then the pot remains overnight in the cold store.
  The next day it continues, until the goulash is ready. The rest periods and repeated warm-up phases improve the taste significantly.
• 5 -
  WARM UP At least, however, the finished goulash should rest overnight overnight and be warmed up for lunch at the earliest on the next day. The longer it is , the more creamy and rounder the juice.
• 6 -
  SERVING Goulash is eaten in Vienna with fresh rolls . And there is plenty of beer to drink.