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Traditional Viennese Minced Meat Potato Goulash
(0)
55 min
Under an hour
Gurkerl Küche
Ein herrlich deftiger Wiener Klassiker: Saftig angebratenes gemischtes Faschiertes und zarte Erdäpfelwürfel in einem aromatischen Paprika-Gulaschsaft mit Kümmel, Majoran und feinem Sauerrahm-Topping. Herzhaftes Soulfood für kühle Tage.
Preparation method
Preparation
Peel and finely chop the onions. Peel and finely grate or press the garlic as well. Peel, wash, and cut the semi-firm potatoes into approx. 2 cm cubes.
Searing & goulash base
Heat the clarified butter in a heavy stewing pot. Add the mixed minced meat and fry over high heat until crumbly and golden brown all over. Remove the meat from the pot and briefly set aside.
In the remaining cooking fat, slowly sauté the finely chopped onions over medium heat until golden yellow to light brown. Stir in the garlic and tomato paste and roast briefly for about 1 minute.
Chef's tip
Reheated on the second day, this goulash tastes even more flavorful as the meat, potatoes, and spices infuse wonderfully.
Ideally, use semi-firm potatoes (type B) – they retain their pleasant texture during cooking and at the same time provide the perfect creamy thickness for the sauce.
Ingredients
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