Göttfried's Gulasch
Traditional Austrian goulash, slow-cooked and richly flavored.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Goulash, while originating in Hungary, became a staple throughout the Austro-Hungarian Empire, with variations developing in different regions. Austrian Goulash, including Göttfried's version, is influenced by this shared history and adapted to local tastes and ingredients.
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Goulash is more than just a dish in Austria; it represents comfort food, family traditions, and a connection to the country's culinary heritage. It is often enjoyed as a hearty meal during colder months and at social gatherings.
Family Recipes
Many Austrian families have their own unique Goulash recipe passed down through generations, with slight variations in spices, ingredients, and cooking methods.
Stube Staple
Goulash is a common offering in traditional Austrian restaurants (Gasthäuser or Stuben), often served with bread dumplings (Semmelknödel) or potatoes.
Social Occasions
Large pots of Goulash are often prepared for festive gatherings, celebrations, and even community events, symbolizing warmth and hospitality.
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Göttfried's Gulasch is characterized by its rich, savory, and slightly sweet flavor profile. The dish emphasizes depth of flavor achieved through slow cooking and the layering of spices.
The primary flavor comes from browned beef, typically chuck or shin, slow-cooked to tender perfection. Onions are caramelized to provide sweetness and a rich base. Paprika is the key spice, providing both color and a slightly smoky, sweet or hot flavor, depending on the variety used. Other common ingredients include caraway seeds, marjoram, garlic, and sometimes a touch of tomato paste for added depth. A generous amount of rich beef stock or broth is essential. Red wine or vinegar may be added for acidity and complexity. Some variations incorporate root vegetables like carrots or parsnips for sweetness and texture.
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Browning the Beef
Properly browning the beef in batches is crucial for developing a deep, rich flavor base. Don't overcrowd the pan, and ensure each piece gets a good sear.
Caramelizing the Onions
Take your time caramelizing the onions; this process unlocks their sweetness and adds depth to the dish. They should be a rich golden brown, not burnt.
Slow Cooking is Key
Low and slow cooking is essential for tenderizing the beef and allowing the flavors to meld together. A braising time of at least 2-3 hours is recommended.
Spice Blending
Experiment with different types of paprika (sweet, smoked, hot) to find your preferred flavor profile. Add spices gradually and taste as you go.
Resting
Let the goulash rest for at least 30 minutes before serving. This allows the flavors to further develop and the sauce to thicken slightly.
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