austrian recipes

Wolfgang's Beef Goulash

extra virgin olive oil

onions, thinly sliced

sugar

garlic cloves,

caraway seeds,

sweet paprika

spicy paprika

marjoram leaves

thyme leaves

bay leaf

tomato paste

balsamic vinegar

chicken stock

beef shank,

salt

black pepper

milk

(about 3 cups) all purpose flour

nutmeg

pepper

peanut oil

Salt

Pepper

unsalted butter

parsley

In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.

In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

We have a German restaurant here that makes an excellent goulash. I like this one better! 

the stew was fabulous--the spaetzle a runny ruin. was there a misprint possibly in the amount of milk?

Bravo, Wolfgang for using beef shank for your version. I worked with a Hungarian who probably did his apprenticeship in culinary 80 years ago, and he said that this was a test of the student's to make this dish and that they used the shank.

Really good. Tender. Even better - we had leftovers of both the goulash and the spaetzle so I mixed them together and had them for leftovers the next day.  I didn't have the fresh herbs but the dried worked fine. Also didn't saute the spaetzle. Just put butter on it after boiling.

I love this recepie but I do it with a twist. I use 3 smll onions instead of cups, I skip the mejoram and caraway seeds and instead I add just a pinch of cinammon when I'm about to put the lid on.   Also, real Central European Goulash with the exception of the Hungarian is done with nice thick dark beer, so as the alcohol evaporate you get a sweet thick malt flavour. So I do 2 cups dark beer (I use Leffe and 2 cups tap water. Then I let it cook for 3 hours to 4 hours so that the meat melts in your mouth like butter when you eat it.

I made this for my mother today. Her mother use to make it, but she wasn't sure how. All she could remember was that she used two different meats and it had potatoes in it. I made this version and made no changes except thickening it a little. I even made the spaetzle with it, and it worked out fantastic. Everyone loved it, but it wasn't what she remembered. Even so, she enjoyed it. I will definitely make this again.

best taste ever     great recipe and easy to prepare   served over noodles   try spaetzles next

This review is only for the goulash...WOW! Friends brought us hot paprika from Hungary, so I searched all around and this recipe seemed to be the best...it was! I did use bacon fat + EVOO and added sour cream at the end, for a rounder taste. Also, I only had 1/2T sweet paprika so I used the Hungarian HOT paprika for the remaining 2T or so...it was very spicy but not overwhelmingly so.  Next time, I'll try the spaetzel...this time, just served over mashed potatoes.

Spaetzle

all-purpose flour

ground pepper

eggs

chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Flavor was great but as others have noted, you have to fiddle the recipe to get the correct consistency of the batter.  The printed instructions are not what is shown in the video.  

Great recipe!  Tastes just like my Grandma’s.

Turned out great, so easy. Took another reviewers suggestion &amp; put it in the frig for a while, added some penzeys fox point blend for flavor to go with what I was serving, &amp; used my potato ricer. Super easy, &amp; delicious!

https://www.foodnetwork.com/videos/tyler-florences-spaetzle-0229051

Tyler Florence makes Spaetzle, traditional German egg noodles.

Tyler Florence's Spaetzle

Wiener Schnitzel (Breaded Veal Cutlets)

white bread,

Flour

salt and black pepper

veal

lemon

In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.

Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.

To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.

Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

Wiener Schnitzel, potato pancakes, saurkraut and steamed veg.... great dinner.

Egg Noodles with Mushrooms

egg noodles

butter

white mushrooms, sliced

shallot, finely chopped

parsley,

Cook egg noodles until just tender in boiling salted water, about 6 minutes.

Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.

Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

I subbed garlic + onion for the shallot. I knew the mushrooms wouldn't sweat enough to provide enough liquid so I added 1/4 cup chicken broth at the end. Came out pretty good - I think wine would be ok if added earlier to cook off the alcohol.

I agree with the one star reviews. Following the recipe exactly, the finished dish was terrible. I found it to completely FLAVORLESS...unless I wanted to add a good amount of salt.  I recommend making your own modifications or avoiding it altogether.    

This recipe couldn't be more tasteless if it tried.  The shallots are not enough to flavor the noodles and mushrooms and it needs some kind of sauce.  Don't even bother trying to make it better...just use a different recipe!

Its a little plain and bland. I usually like a little more flavor to my food. Its easy enough to make, and in a pinch I would make it for guests.

I agree, this recipe is too plain. Had to make an alfredo sauce to give it flavor, not even adding the chicken stock improved it...

I doubled the mushrooms and added some chopped, leftover smoked chicken.  It seemed a little dry, so I added 1 cup of chicken broth.  It was delicious!

This is so fast and easy to make, it's ridiculous. It tastes light, and fresh. I'll be adding more mushrooms next time though.

super easy and DELICIOUS! great if you dont feel like doing a ton of prep or spending a lot of time on dinner!

I love mushrooms, and so when I saw this recipe, I had to try it. I was quite happy with the way it turned out... even my brother ate it! (I did add some chicken to the pasta to make it more edible for him!) It was easy to make (I'm a pretty novice chef) and quite tasty in the end. Would definitely make it again!

Braised Veal with Rice: Reisfleisch

veal shoulder

onions, chopped

veal stock

sweet Hungarian paprika

cumin

garlic,

Cayenne pepper,

Salt and black pepper

rice

red bell pepper, cored, seeded, peeled and diced

cornichons,

marjoram

Parmesan

Butter lettuce

Pumpkinseed oil

Balsamic vinegar

Salt and pepper

Cut the veal into thin slices, the size of a silver dollar.

In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.

Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.

Serve hot and sprinkle with fresh herbs and grated Parmesan.

Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

Very good, reminds me how my mum always made it!

This recipe will stay. It is very good and, with some adjustments,simple to make. Keeps well for another day as well.

Top 6 austrian recipes recipes from across the web

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Top Tags

Wolfgang's Beef Goulash

Spaetzle

Wiener Schnitzel (Breaded Veal Cutl...

Egg Noodles with Mushrooms

Braised Veal with Rice: Reisfleisch

Frankfurter Würstchen (Austrian Hot...

Top 6 austrian recipes recipes from across the web

The most viewed austrian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wolfgang's Beef Goulash

Spaetzle

Wiener Schnitzel (Breaded Veal Cutl...

Egg Noodles with Mushrooms

Braised Veal with Rice: Reisfleisch

Frankfurter Würstchen (Austrian Hot...

The most viewed austrian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine