When it comes to Austrian cuisine, there are few things more classic than the Beef Goulash. Although the goulash is originally a Hungarian national dish, the Austrians (and Czech and Germans) have long since adopted it as their own. The European recipe usually uses shin meat, which is more flavorful and tender, and results in a thicker soup.
When it comes to Austrian cuisine, there are few things more classic than the Beef Goulash. Although the goulash is originally a Hungarian national dish, the Austrians (and Czech and Germans) have long since adopted it as their own. The European recipe usually uses shin meat, which is more flavorful and tender, and results in a thicker soup.
Kurt Gutenbrunner is not only one of the best Austrian chefs in the world, but also a pioneer of Austrian cuisine in NYC. Courtesy of The Supermarket Guru, we have Kurt Gutenbrunner’s signature Beef Goulash recipe. According to him, if he didn’t know how to make some of the die-hard Austrian classics, “they would probably take my passport away,” the chef once told the WSJ.
