Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Spicy goulash soup with Debrecener sausages
The spicy goulash soup with Debrecener sausages is a standout of Viennese cuisine – flavorful, hearty, and with a delightful kick of spice. Perfect for chilly days or cozy gatherings.
Cooking time: 2 hours
| Ingredients (8 servings) | ||
|---|---|---|
| 800 | g | Onions, diced |
| 2 | tablespoon(s) | Tomato puree |
| 4 | tablespoon(s) | Sweet paprika |
| ca. 2,5 | l | Beef stock |
| 1 | kg | Beef, ideally shank, diced into 1/2 - inch cubes |
| 8 | cloves | of garlic |
| Salt and pepper | ||
| Fresh parsley, chopped | ||
| 1 | tablespoon(s) | Caraway seeds, whole |
| 600 | g | Waxy potatoes |
| 1 | teaspoon(s) | Chili powder |
| 3 | tablespoon(s) | Marjoram |
| 6 | piece(s) | Debrecener sausages, sliced |
| Pork lard | ||
| Zest of one lemon | ||
- Heat the lard and sauté the onions until golden. Add the tomato purée, then add the paprika powder and sauté briefly.
- Pour in the beef stock. Fold in the beef cubes, garlic, lemon zest and spices. Simmer gently for 80 minutes.
- Dice the potatoes and add them together with the sliced Debrecener sausages.
Let the goulash soup simmer on low heat for another 20 minutes. - Season to taste with salt and pepper, top with chopped parsley and serve immediately.
Wine tip
Deep dark ruby with an opaque core and purple reflections. Some blackberry, candied orange peel and a hint of nougat: an inviting bouquet. Good complexity, with well-integrated...
Central Burgenland, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
