Goulash
Goulash in different variations at Wiener Wirtschaft
Goulash specialties from Vienna
At Wiener Wirtschaft, the friendly restaurant in the 4th district, goulash-lovers get value for their money.
Some different variations are here available: the selection ranges from Creamy Veal Goulash to Fish Goulash.
Goulash Trio
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The best way to try Goulash!
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Select your heart’s most desired 3 Goulash varieties
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served with bread dumplings and homemade Nockerl.
for € 12,90 per person
Goulash - ‘Fest’l’
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A large Goulash celebration on your table – for 5 to 10 persons!
- Veal Cream Goulash, Beef Goulash, Mushroom Goulash, Bean Goulash and Fish Goulash with bread dumplings and homemade Nockerl.
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Including a ‘Seidl’ (0,33 l) beer and a shot of brandy per person.
for € 15,80 per person
The perfect idea: Gift certificate for the Goulash - 'Fest'l'.
Unlike any other meal, Gulyás has inspired Vienna’s or Austria’s cooks to create a plethora of variations. The dish and the word ‘gulyás’ hail from Hungary. ‘Gulyá’ means herd of cattle and, derived there from, ‘Gulyás’ = cowherd. The meal prepared in a kettle by cowherds is called in Hungarian ‘gulyás hus’ (‘hus’ – meat), brief ‘gulyás’. The borrowed German word ‘Gulasch’ was added to the German vocabulary through its use in Austria.
The history of Goulash is closely connected with that of paprika. In the Duden and etymological dictionaries ‘Gulasch’ has till now been translated by ‘pepper meat’. In addition, it’s important to know that paprika was also called Hungarian pepper. Two words or ‘institutions’ are remarkable with regard to ‘Goulash’: the one is the ‘Goulashkanone’, jokingly used for the field kitchen, the other the name of a Viennese restaurant which normally opens at midnight and keeps night-revellers awake till dawn with a warm and hot goulash; Viennese people call this establishment a ‘goulash hut’.
Recipe for 4 persons
250 g finely chopped onions
20 g paprika powder
800 g veal saddle or joint (cut into cubes)
1/8 l sour cream
20 g flour to thicken sauce
1 tsp tomato pulp
1 clove garlic, salt, lemon peel
Roast onions in hot oil till they are golden colour, stir with paprika powder and pour some water, add salt, some lemon peel, mashed clove, tomato pulp and veal saddle or joint and maintain a low boiling for about 35 minutes stirring from time to time. Put meat in another stewpan, stir sour cream and flour with some water to thicken Goulash gravy, pour over meat and maintain a boiling for 5 minutes.
Suggestion: Goulash may be prepared and warmed up without any quality loss.
