in Austria

South Tyrolean-style goulash

updated

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Ingredients for 6 servings:

  • 500 g onion(s)
  • Fat for frying
  • 4 tbsp tomato paste
  • 3 tbsp paprika powder, sweet
  • 1 cup meat broth (approx. 200 – 250 ml content)
  • 1 kg beef goulash, diced
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 35 minutes

without frying – very little effort

Dice the onions and sauté in hot fat. Add tomato paste and fry briefly. Sprinkle with paprika. Pour in a little meat broth and cook the onions until softened. Stir in the meat (do not brown!) and season with salt. Cover and cook in a preheated oven at 180°C (top/bottom heat) for about 1 1/2 to 2 hours. Because the meat juices are not lost during browning but instead are absorbed into the sauce, you get a wonderful sauce without adding any more water! Bread dumplings or bacon dumplings go well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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