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Dec 04, 2006



That sounds - and looks - amazing.


Mmm, I was in Vienna in Spring and had a fabuloooous goulash with bread dumplings at the restaurant in the middle of the zoo at the palace. Reading this recipe makes my taste buds stand up and remember. Thanks. I'll be trying this as soon as I can!

Scott at Realepicurean

It looks great. Totally different then what my Polish wife calls goulash - but that's the excitement in regional variations!


Great background information on various types of goulash - thanks! I'm intrigued that you serve sausages with your meat stew (but then our most common Xmas meal involves roasted pork with black sausages:) It's dark and chilly here, so recipes for hearty stews are very much appreciated!


Ok, Ok, so let it be Austrian or Hungarian, whatever, it's anyway one of the best dishes in the whole world. I want to try yours!! And one day, I'm going to cook for you our Hungarian version and we will analyze the difference. Maybe we can invite some other goulash-countries..the first goulash conference..


zsofi, that's a brilliant idea! pille seems to have a recipe up her sleeve as well, I am sure we can find more countries with a similar dish! i'm all up for it!!!


That's funny, it's finally cold here in North Carolina so was thinking about getting all of the ingredients for goulash and polenta this week at the store.

My Slovenian-American grandmother always made goulash and polenta in the wintertime. Slovenia spent many years as part of the Austro-Hungarian empire, which is where I'm sure her version originated. Since Slovenia is on the border of Italy, the goulash that is served there has more tomatoes and less paprika, and is generally served over polenta.

Your version looks great too and I've saved it for a time when I'm feeling adventurous.


Yummi. I love gulash in winter and coming from the Veneto region I do love polenta as well (people of the north of Italy are often called, in a not so nice manner, 'polentoni'). Anyway, this recipe I must try!


Count me in for the conference :).

Brillant Navarin

A pesar de que en España no hace mucho frio, el Goulash Fiaker siempre resulta agradable en los dias de invierno.
Yo conseguí la receta hace muchos años, y me contaron que era un homenaje a los cocheros vieneses.
Lo sirvo con Spätzle o con gnochi de patata.
Como entrante recomiendo un surtido de ahumados con una copa de snaps (akvavit, vodka o brännvin) y una buena cerveza alemana o checa... y bon apètit.

Dario Kirh

A striking resemblance to Texas Chili con carne "Bowl of Red".
Differences are really minor, spices only: cumin instead of caraway (which tastes almost the same as caraway), and Mexican oregano instead of marjoram (both actually taste quite similar too).

Although not as often, but marjoram is also used in Texas chili con carne, it is perfectly acceptable. Mexican oregano or marjoram - you decide. Both are used in Texas for this dish. Just one or the other, not both at the same time.
I would also half the amount of onion.

No vinegar though; people who prefer a bit of sourness may add fresh diced or crushed tomatoes in their Bowl of Red.

Perhaps that range cook in the early 19th century who used to grow chile peppers in patches of mesquites on the catlle-trail in Texas to feed hungry herders, was an Austrian immigrant after all ?

We'll probably never know although it's entirely possible. Use a regular non-smoked Hungarian paprika twice as much as the smoked one, and you may even cheat someone with this fiakergoulash, telling it's the original chili con carne from Texas. He may note a difference you didn't use a traditional Ancho or Numex chile powder, but the most he may come up with would be: "you perhaps used powdered Chimayo chile, or Chilaca pepper ? The similarity to Texas chili is truly striking.

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