Homemade beef goulash with bread dumplings

Beef goulash with bread dumplings

Fancy something hearty? How about a rich, creamy, delicious goulash! Renate Winzer tells you more about this traditional dish and also shares her personal favourite recipe.

The history of goulash

Viennese goulash is derived from the Hungarian dish pörkölt. Unlike the latter, however, it only came into being at the start of the 19th century, when the 39th Hungarian Infantry Regiment was stationed in Vienna and introduced new culinary influences to the local cuisine.

The origins of goulash date back to the Middle Ages, when it was prepared by Hungarian shepherds over an open fire. But there was one crucial difference from the goulash as we know it today: the characteristic paprika was still missing. Back then, goulash was simply a soup made from roasted meat and onions. Paprika, which was a staple spice in traditional Viennese kitchens, only became a component of classic goulash later on.

Our favourite recipe

Over the years, the homemade goulash at the Hotel Winzer has been refined time and again. We are delighted to present our tried-and-tested recipe here:

Beef goulash (serves 4)

Ingredients for the goulash

• 450g onions
• 4 tbsp oil
• 600g beef (preferably from the round)
• 2 heaped tbsp sweet paprika
• 2 heaped tsp hot paprika
• Pinch of salt
• Ground caraway
• marjoram
• 2 bay leaves
• 1 small clove of garlic
• 4 juniper berries
• 1/2 l beef stock, to top up
• Approx. 1 heaped tsp cornflour

Method

Cut the meat into 3x3cm cubes, fry in 2 tbsp oil and then remove from the pan. Fry the finely chopped onion (approx. 1x1cm cubes) in 2 tbsp oil until golden brown. Season with sweet and hot paprika and sauté briefly once more. Then pour in the beef stock, add the spices and beef, and simmer on a low heat for half an hour. Mix the cornflour with water and thicken the boiling goulash to taste.

Tip: Prepare the goulash the day before – it tastes even better after being reheated twice!

Ingredients for the bread dumplings

• 200g bread for dumplings
• 3 medium eggs
• 200ml hot milk
• 80g melted, lightly browned butter
• Pinch of salt
• Nutmeg
• 1 tbsp plain flour

Method

Sprinkle a pinch of salt and a little nutmeg over the bread, pour over the hot milk and melted butter, mix gently and leave to stand for at least half an hour. Pour the beaten eggs over the mixture and fold in gently. Leave to stand for another 15 minutes, then mix in the flour, but do not knead! Shape into 4–6 dumplings and place in boiling salted water; cook for approx. 20 minutes until they rise gently to the surface.

Good luck & bon appétit!

Written by Christian Messmer