Lyla Lindsey
Austrian goulash soup is a hearty dish that is perfect for cold weather. It is a popular dish in Austria, with many variations existing in different parts of the country. The soup is made with beef, onions, and paprika, and sometimes includes potatoes and sausages. The key to making delicious Austrian goulash soup is to use plenty of onions and sweet Hungarian paprika, which give the dish its unique flavour and colour. The dish is typically cooked at a low temperature for a long time to ensure the meat is tender. It is often served with Austrian-style pasta such as spaetzle or homemade nockerl, or with dark rye bread.
| Characteristics | Values |
|---|---|
| Ingredients | Beef, onions, paprika, potatoes, tomato, flour, oil, vinegar, beef broth, red wine, caraway seeds, garlic, marjoram, lemon zest, salt, bay leaves, mild chilli powder, water |
| Type of dish | Soup, stew |
| Cuisine | Austrian, Hungarian |
| Cooking time | 2-3 hours |
| Preparation method | Sautéing, blending, boiling, simmering |
| Serving size | 6 people |
| Storage | Can be refrigerated for 3-4 days or frozen in an airtight container |
| Accompaniments | Bread, dumplings, noodles, pasta, rice, polenta, sour cream |
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What You'll Learn
- Ingredients: beef, onions, paprika, flour, oil, vinegar, and water
- Cooking method: heat oil, brown beef, add onions, toss with paprika and flour, add water
- Seasoning: salt, caraway seeds, garlic, lemon zest, bay leaves, and chilli powder
- Serving suggestions: Austrian Schwarzbrot, spaetzle, noodles, polenta, mashed potatoes, or egg noodles
- Storage: store leftovers in the refrigerator for 3-4 days, or
Ingredients: beef, onions, paprika, flour, oil, vinegar, and water
To make Austrian goulash soup, you will need beef, onions, paprika, flour, oil, vinegar, and water. You can also add potatoes, little sausages, pickles, and dark rye bread on the side.
First, heat oil in a heavy Dutch oven and add the onions, sautéing them until they turn golden. Next, add the flour and tomato paste, stirring well. You can also add garlic at this stage. Remove the mixture from the heat, then add the paprika, stirring well to combine. Add the vinegar, then return the pot to the heat. Now, add water or stock. You can also add the beef at this stage, or you can sear the beef first and then add the onions, as some recipes suggest.
If you want to sear the beef first, heat oil in a pan and add the beef, cooking it until it is browned. Remove the beef from the pan and set it aside. Then, add the onions to the pan and cook until they are lightly browned. Add the garlic and cook for one more minute. Now, add the paprika and stir for a few seconds. Immediately add the vinegar and water, stirring well. Let the mixture reduce until almost all the liquids have evaporated. You can also add caraway seeds, marjoram, tomato paste, salt, and bay leaves at this stage.
Return the beef to the pan and add the stock. Bring it to a simmer, cover, and cook for 2-3 hours or until the meat is tender. Check the goulash occasionally to ensure there is enough liquid, and add more broth if needed. To thicken the goulash, make a slurry by combining flour with water and slowly adding it to the goulash, stirring until it has thickened. Let it cook for an additional 2-3 minutes.
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Cooking method: heat oil, brown beef, add onions, toss with paprika and flour, add water
To make Austrian goulash soup, you'll first need to heat some oil in a pan. Sunflower oil is a good option, but you can also use olive oil. Heat the oil over medium-high heat in a heavy-bottomed pan, such as a Dutch oven. Make sure the oil is hot enough for the meat to sizzle, but be careful not to let it smoke.
Once the oil is hot, it's time to brown the beef. Place the meat in a single layer in the pan, leaving enough space between the cubes to ensure even browning. Cook the beef for 2-3 minutes on each side, or until it is nicely browned. You're looking for a golden crust that will add flavour to the gravy. When the meat is browned, remove it from the pan and set it aside in a bowl.
Now it's time to add the onions. Lower the heat to medium and add the chopped onions to the pan. Cook the onions, stirring occasionally, until they are lightly browned. You want the onions to be slightly brown to add flavour and colour to the dish. Once the onions are browned, it's time to add the paprika and flour.
Add the paprika and flour to the pan and toss well with the beef and onions. The flour will help to thicken the goulash, so be sure to coat everything evenly. Once the flour and paprika are combined, you can start adding the liquid. Add water, stock, or broth to the pan and stir well. You may also want to add some vinegar at this point for extra flavour. Bring the mixture to a boil and then return the beef to the pan, along with any juices that have collected in the bowl.
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Seasoning: salt, caraway seeds, garlic, lemon zest, bay leaves, and chilli powder
Seasoning is a crucial step in enhancing the flavour of your Austrian goulash soup. For this recipe, you will need salt, caraway seeds, garlic, lemon zest, bay leaves, and chilli powder.
Let's start with salt, a fundamental seasoning in any dish. Adjust the amount of salt according to your taste preferences, but remember that a little goes a long way.
Caraway seeds, native to Europe, North Africa, and Asia, offer a pungent aroma and a dominant anise or licorice flavour, with hints of citrus and pepper. They are commonly associated with rye bread, but in Austrian goulash, they will add a delightful surprise to your soup. Just a small amount will do the trick!
For the garlic, you can adjust the amount according to your preference. Freshly crushed or minced garlic will provide the most robust flavour, but you can also use garlic powder or granules for convenience.
Lemon zest will add a fragrant, floral citrus twist to your soup. Be sure to use only the yellow skin, avoiding the bitter white pith underneath. You can use a Microplane or a vegetable peeler to remove the zest, infusing your soup with a bright, natural oiliness.
Bay leaves are the backbone of many recipes, adding a subtle layer of flavour. Fresh or newer dried bay leaves offer the best flavour, while older dried leaves may have lost their strength. Use them bountifully, toasting them first to release their full potential.
Finally, chilli powder will bring a kick of heat to your goulash. It is a blend of ground dried chillies and other spices, providing the perfect amount of spice without being too fiery. You can adjust the amount to your desired spiciness, and it will beautifully complement the other seasonings in your soup.
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Serving suggestions: Austrian Schwarzbrot, spaetzle, noodles, polenta, mashed potatoes, or egg noodles
Austrian Schwarzbrot, or black bread, is a type of bread typically made with wholemeal rye flour, giving it a dark brown colour. It is a popular choice to serve with Austrian goulash soup.
If you are looking for a more filling meal, mashed potatoes are a great option. The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, with a slightly more buttery texture. To make mashed potatoes, you will need butter, cream or milk, and salt and pepper for seasoning. Boil the potatoes with some garlic cloves for added flavour, and then mash and stir in the butter, cream or milk, and seasonings.
Spaetzle, a type of German egg noodle, is another traditional side dish to serve with Austrian goulash soup. Spaetzle is made with flour, eggs, and milk or water, and can be made from scratch or with a spaetzle maker. They are often served with gravy or sauces, making them a perfect pairing for the soup.
Polenta, a coarsely ground cornmeal, can also be served as a base for the soup. To make polenta, bring water and salt to a boil in a large saucepan, and then slowly pour in the polenta while whisking constantly to avoid lumps. Reduce the heat and simmer, continuing to whisk, until the polenta starts to thicken. Finally, stir in some butter and Parmigiano-Reggiano cheese, and let it stand for a few minutes to thicken.
Noodles or egg noodles are also a simple and versatile option to serve with the soup.
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Storage: store leftovers in the refrigerator for 3-4 days, or
Storing your Austrian goulash soup
Once you've cooked your goulash, it's important to store any leftovers properly. Goulash is a great dish to make in large batches, as it can be stored in the refrigerator for 3-4 days and it often tastes even better the next day! If you want to keep it for longer, you can freeze it in an airtight container or freezer bag.
When reheating your goulash, it's important to ensure that it is heated thoroughly to prevent foodborne illness. Reheat the soup to a temperature of 165°F, either in the microwave, on the stove, or in the oven.
Goulash is a popular dish to make in large quantities, as it freezes well and can be enjoyed again at a later date. It's a convenient meal to have stored in the freezer for those busy days when you don't have time to cook. Simply defrost, reheat, and enjoy!
If you're planning to eat your goulash within a few days, storing it in the refrigerator is a great option. It's best to portion it out into airtight containers to maintain freshness and prevent odours from other foods in the fridge from affecting the taste of your goulash. This way, you can simply grab a container from the fridge, reheat, and enjoy a delicious, hearty meal.
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Frequently asked questions
You will need:
- Beef chuck
- Hot and mild paprika
- Caraway seeds
- Onions
- Flour
- Oil
- Water
- Tomato paste
- Vinegar
- Stock
- Garlic
- Marjoam
- Salt
- Bay leaves
- Lemon zest
The best meat for Austrian Goulash Soup is well-marbled beef such as chuck roast. This meat is excellent for braising and requires a long cook time to become tender.
Austrian Goulash Soup should be cooked at a low temperature for a long time (2-3 hours) to ensure the meat is tender. It is best served the next day as this intensifies and improves the flavour and thickens the sauce.
Austrian Goulash Soup is best served with Austrian Schwarzbrot, or Hausbrot. It can also be served with German pasta-dumplings called spaetzle, mashed potatoes, egg noodles, polenta, or bread dumplings.
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