Here we have the Viennese version of the Hungarian pörkölt. I use beer in my recipe which is traditionally used for the cantina version of goulash or also called Wiener Wirtshausgulasch.
Just for the record, the volume of the meat and the onions should be about the same. AND it should be served re-heated the next day. Served with a bun and beer in Vienna . I recommend to serve it with dumplings, pasta or boiled potatoes.
https://www.wineberserkers.com/content/?p=4597
ENJOY
Martin
Such good reheated on Day 2. UMAMI
It helped to add additional 1/2 tsp spicy paprika and a good amount of Maldon salt flakes.
Thanks Martin. This looks delicious.
I’m not a huge fan of beer in cooking. (Sorry!)
What else might you suggest?
Beef/chicken stock or water.
Be careful heating paprika spice. Just around 2min and not too much heat, as paprika could easily develop bitter.
Optional, you can add 1 tbsp sour cream on top to the finished dish.
Note: I served it with homemade pappardelle which is not orignal. But I had some leftover eggs.
Pappardelle: 300g flour 00 + 100g semolina + 5 eggs + 1 tbsp olive oil and salt