~patches~
It is one of the easiest dishes to make. There is no recipe. Everybody makes it more or less this way. Any beef you use for Beef Stew will be fine. I tell the butcher to give me beef for Gulasch and he cuts something and cubes it for me. Next time, I will ask what cut of meat it is.
Viennese Beef Gulasch.
For each pound of beef cut into one inch cubes use
fruit & cheese platterWe decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with...
One pound of onions, thinly sliced or diced
Salt to taste
Some cooks add 1-2 teaspoon of White Vinegar per pound of meat, I do not.
Some cooks add a pinch of Marjoram for each pound of meat. I do not.
For each pound of meat, use one generous tablespoon of sweet Paprika, plus a pinch of hot Paprika, if so desired.
Perhaps some tomato paste
Fat for frying onions. I use butter. Canola Oil or Lard is fine, just do not use something too flavored.
Slowly fry the onions in the fat until they are golden brown, turning them often. Add the meat, the Paprika(s) and the Vinegar and Marjoram.
Cover the pot tightly and cook over a very low flame. The onions should give up enough liquid, so that you do not need to add any water. If there is not enough to make good amount of gravy, add some water, very little at a time. While it used to be considered a Mortal Sin, some cooks add a tablespoon of tomato paste and water for each pound of meat, to get enough gravy. I have never needed it. It will also make the gravy thick and dark, as it should be.
Cook until the meat tests fork tender. I always make more than I need for one meal, as it tastes better the next day when re-heated.
Serve with boiled potatoes or broad egg noodles or Spaetzle. Another popular side is bread dumplings, for which you need an acquired taste.
