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Old Viennese Minced Meat Goulash | Hearty & Creamy
(0)
45 min
Quick
Gurkerl Küche
Ein herrlich deftiger Klassiker der Wiener Wirtshausküche: Saftig angebratenes Faschiertes, sämig geschmorte Zwiebeln und zarte Erdäpfel in einer aromatischen Paprikasauce mit Kümmel und Majoran. Abgerundet mit cremigem Sauerrahm und frischer Petersilie – wärmend und vollstem Geschmack für die ganze Familie.
Preparation method
Preparation
Finely chop the onions and garlic cloves. Peel the waxy potatoes and cut them into approx. 2 cm cubes.
Wash the fresh parsley, shake dry, and finely chop. Stir the sour cream until smooth and set aside.
Instructions
Heat the clarified butter in a heavy stew pot. Sear the minced meat over high heat, breaking it up until crumbly and browned. Then remove from the pot and set aside.
Chef's tip
Even better the next day: Like any traditional goulash, minced meat goulash tastes especially rich reheated the following day, as the flavors fully develop.
Natural creaminess: Thanks to the starch of the cooked potatoes and the gentle sautéing of the onions, the sauce thickens completely without any additional flour.
Ingredients
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