Goulash, Viennese Style, and Oh-So-Delicious!
The Hungarians may claim it, but the Viennese know how to make a cracking goulash!
The rich and satisfying stew known as “goulash” may be synonymous with Hungary, but as I’d discovered on a recent trip to Vienna, the Austrians are no strangers to this iconic meal.
The dish’s name comes from “gulyas” — a Hungarian term for “cattle herd” — hinting at the origins of this meat-rich stew.
And after adopting this tasty dish via Bratislava (Slovakia), the Viennese made it all their own by replacing the original bell peppers that with paprika powder.
The version I had (pictured) is “Rindsgulasch” — beef sauteed for hours with stock and red wine, flavored with onions, garlic, paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper.
I had been trudging the cold and icy streets of Vienna in January, working my way through some of the city’s great sights, sounds, and menus.
And so it was that I headed to Gasthaus Poschl, the cozy and relatively unassuming restaurant renowned for its traditional Austrian food.
And I wanted goulash!
The beef in my Rindsgulasch was tender and falling apart and my gravy was dark…
