AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!
Provided by gemini08
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
- Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
- Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
- Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
- When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
- Simmer until the floury taste is gone and the sauce has the perfect consistency.
- Enjoy with spaetzle, dumplings or noodles.
VIENNESE VEAL SOUP
Steps:
- 1. in a large soup pot with 3 oz of the butter, saute the veal, onion, carrots, celery and half of the parsley for about 5 min. Add the herbs and spiices, stock and 1/2 quart water. Simmer until veal is tender, about 45 minutes. 2. In a small saucepan over medium heat, make a roux with the remaining 4 oz butter and a suitable amount of flour. Add the roux to the soup while stirring constantly until thickened. Season. 3. slowly drip the beaten eggs into the soup, and simmer for a few more minutes to ensure the roux has been cooked. 4. this soup is best after cooling overnight in the fridge. Simply reheat and garnish with remaining parsley
HEARTY GOULASH SOUP
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.
Categories Soup/Stew Beef Garlic Onion Potato Bacon Bell Pepper Winter Gourmet
Yield Makes about 16 cups, serving 12
Number Of Ingredients 16
Steps:
- In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
- Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
- Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
PHO VO VIEN - VIETNAMESE BEEF BALL SOUP
Make and share this Pho Vo Vien - Vietnamese Beef Ball Soup recipe from Food.com.
Provided by PalatablePastime
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.
- Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing.
- Remove from freezer and mince very fine in small quantities, or grind in a mortar.
- Boil 2 cups of water in a saucepan, then reduce to a simmer.
- Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly.
- Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface.
- Repeat method until all meatballs are finished.
- After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.
- Skim off the foam.
- Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.
- To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil.
- Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together.
- Sip the soup and dip the meatballs into the bowls of dipping sauces.
Nutrition Facts : Calories 369.2, Fat 26.2, SaturatedFat 9.6, Cholesterol 78.7, Sodium 1372.7, Carbohydrate 10.6, Fiber 0.8, Sugar 4.8, Protein 21.7
VIENNESE BEEF SOUP
Make and share this Viennese Beef Soup recipe from Food.com.
Provided by Julesong
Categories Cauliflower
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Taking the white parts of the leek only, clean and thinly slice them.
- Scald bones and rinse in cold water.
- Put beef and water in a large kettle; bring to a boil.
- Add bones, salt and pepper.
- Slowly bring to a full simmer; remove any scum from the top.
- Cook over low heat, partially covered, 1 1/2 hours.
- Again remove any scum from the top.
- Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
- Remove and discard parsley, bay leaves, and bones.
- Take out the meat and cut into bite sized pieces, discarding any gristle.
- Return meat to soup.
- You may also add noodles, rice or dumplings to the finished soup.
Nutrition Facts : Calories 344, Fat 23.4, SaturatedFat 9.3, Cholesterol 93.9, Sodium 702.2, Carbohydrate 7.6, Fiber 1.8, Sugar 3.1, Protein 24.8
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