Behind the Dish: Viennese Goulash with Pappardelle Pasta

Tonight, the Bistro takes on an Austrian variation on a Hungarian dish. How? Well, James Beard’s Viennese Goulash includes the essential ingredient that makes Hungarian goulash Hungarian goulash — namely, Hungarian paprika, which is more flavorful than other kinds. But it also includes a twist by way of Vienna: a paste of crushed caraway seeds, garlic and lemon zest added at the end of the cooking time.

It starts with sautéeing onions in butter and oil, mixing in the paprika and white wine or cider vinegar, then browning the beef cubes in the mixture. After all the cubes are browned (a few at a time), the mix is seasoned with salt and pepper, and thyme and tomato puree are added and simmered down. Flour then gets sprinkled onto the beef, beef broth is added and there’s more simmering. The caraway-garlic-lemon zest paste is stirred in when the beef is thoroughly cooked, for 10 minutes or so.

The resulting goulash sits on a bed of pappardelle pasta like many a good goulash, waiting for you to experience the fresh and spicy flavor lent to it by the last-minute Viennese touch.

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