Austria (10/3/11)
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Recipes contributed by Cindy Trine.
We learned that Austrians value fresh, local produce. According to Cindy, that's one reason why food eaten in Austria tastes so good! Another interesting tidbit: PEZ candy was first introduced in Austria by Eduard Haas, and was initially marketed as an anti-smoking mint. Who knew? Click here to download these recipes. |
Oma’s Original Erdäpfelgulasch (Grandma’s Original Potato Goulash)
Because Austria uses the metric system and they do not have such a thing as tablespoons, and like some chefs, they tend to weigh their ingredients instead of using volume, as we do, these are approximate measurements. When it comes to the spices, you can taste test as you go; you may prefer just under or over a tablespoon.
Ingredients
3 Brats – either spicy hot or mild
2 lbs. potatoes (just a touch over 1 pound)
1 T. Marjoram
4-6 T. Flour
2-3 T. Sweet Hungarian Paprika
1 Ltr. Soup, or water and dry soup mix
1 t. dry soup mix
1 lb. onions (just a touch over 1 pound)
Method
1. Cube onion but not too fine, then brown in oil to golden brown. Add 1/8 of the water or the soup. Add spices, mix and add the rest of the water.
2. Cut potatoes into 1.5 cm cubes. Add to liquid mixture and simmer until the potatoes are almost tender. Cut the sausage lengthwise and then in slices. Add to mixture and warm them.
3. Mix flour and water and add to goulash. Bring mixture to a boil and stir continuously.
Tip: You can also make the dish spicy by using spicy paprika for a different chili taste.
Serve with dark rye.
Ingredients
3 Brats – either spicy hot or mild
2 lbs. potatoes (just a touch over 1 pound)
1 T. Marjoram
4-6 T. Flour
2-3 T. Sweet Hungarian Paprika
1 Ltr. Soup, or water and dry soup mix
1 t. dry soup mix
1 lb. onions (just a touch over 1 pound)
Method
1. Cube onion but not too fine, then brown in oil to golden brown. Add 1/8 of the water or the soup. Add spices, mix and add the rest of the water.
2. Cut potatoes into 1.5 cm cubes. Add to liquid mixture and simmer until the potatoes are almost tender. Cut the sausage lengthwise and then in slices. Add to mixture and warm them.
3. Mix flour and water and add to goulash. Bring mixture to a boil and stir continuously.
Tip: You can also make the dish spicy by using spicy paprika for a different chili taste.
Serve with dark rye.