Goulash is one of the “national” dishes in Austria and you can get it in several variations. Although the name “goulash” is Hungarian, and moreover in Hungary exists also a dish called goulash, these two are very different. Goulash in Hungary is more like a one pot dish with a lot of liquid whereas the “Austrian” goulash is called Pörkölt or Paprikás there.
This recipe is a variation of Austrian goulash, which was typical for farmers in former times: Beef was very expensive and not affordable. Therefore, peasants substituted beef with beans and added bacon – which almost every farmer had at home – to give the dish a hearty taste.
The following recipe serves two. If you use dried beans you have to start the preparation the evening before.
– 125 g/ 4,4 oz dried white beans
– 1/2 tablespoon clarified butter
– 1/2 onion
– 1 garlic clove
– 1 tablespoon flour
– 1 teaspoon mild paprika powder
– 75 g/ 2,6 oz bacon, cut into small cubes
– 60 ml/ 2 fl oz red wine
– approx. 250 ml/ 8,4 fl oz vegetable stock
1. Soak dried beans the evening before.
2. The next day strain beans and cook with marjoram, thyme, savory and parsley in fresh water until tender. That takes at least one hour.
3. Chop onion, sauté with 1/2 tablespoon flour in clarified butter until the onion cubes get a golden color.
4. Add bacon cubes, chopped garlic and paprika powder and deglaze with red wine.
5. Add beans and vegetable stock. Remove a bit of the liquid and stir properly with 1/2 tablespoon flour. Put that mixture back to the pot and let the goulash come back to boil briefly until the sauce is viscid. Season with salt and pepper.
6. Serve with salad and enjoy.