| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 21g | 11g | 32g |
| sugars | fibre | protein | salt |
| 7g | 6g | 15g | 0.8g |
Why I Love Austrian Mushroom Goulash
Yesterday, a good friend recommended a traditional Austrian dish that I had yet to try – the delicious Mushroom Goulash, and oh, what a revelation! If you’re craving something warming, hearty, and a little bit different to try at home, this is the perfect dish for you.
The Inspiration Behind the Recipe
Transcending from my usual Southern recipes, I took a gastronomic leap into the rich culinary tradition of Austria. While developing this recipe, I was heavily inspired by chef Wolfgang Puck. Always a master at effortlessly blending flavors, Puck’s take on Austrian cuisine is both delectable and warm. Even though there are no fried chicken or biscuits in this recipe, I promise this Mushroom Goulash has all the homey and comforting flavors that my Southern dishes offer.
Similar Dishes and Pairing Suggestions
Mushroom Goulash’s rich, indulgent flavors closely resemble that of the Hungarian Goulash, albeit with a unique, vegetarian-friendly twist! It’s also somewhat similar in essence to a hearty beef stew or the slow-cooked dishes often made back home in South Carolina. The sour cream and sweet paprika blend beautifully to create a taste that’s both unique and familiar, making this dish an absolute feast for the senses.
As for pairing, if you’re feeling particularly indulgent, why not try this mushroom goulash recipe with a side of garlic bread to mop up the sauce? Or for a healthier option, rye bread would work wonderfully too. A fresh garden salad or tangy coleslaw would also complement the hearty and rich flavors of the goulash beautifully. This simple red cabbage slaw recipe really is a well-matched side.
This Austrian Mushroom Goulash has quickly become a favorite in my kitchen, and I hope it adds the same gentile warmth and richness to your table as it has added to mine.
What You’ll Need
- 1.5 pounds of mushrooms, sliced
- 6 tablespoons of unsalted butter
- 2 large onions, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of sweet paprika
- 1 teaspoon of caraway seeds
- 1/4 cup of all-purpose flour
- 1 cup of dry red wine
- 1.5 cups of vegetable broth
- 1 tablespoon of tomato paste
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 cup of sour cream
- Chopped fresh parsley for garnish
Method
Step One
Start by melting the unsalted butter in a large pot over medium heat. Add the sliced mushrooms, chopped onions, and minced garlic. Cook all the ingredients until the onions are nicely browned and the mushrooms have released their juices. This should take around 10-15 minutes.
Step Two
After that, sprinkle in the sweet paprika and caraway seeds, keeping them in the pot long enough to toast lightly which would be about 2 minutes. Then add the flour and cook it while stirring constantly for another minute.
Step Three
Pour in the dry red wine, vegetable broth, and stir in the tomato paste, sugar, salt, and ground black pepper. Bring everything to a simmer. After that reduce the heat to low, cover the pot, and let it simmer gently. Leave it simmering for 30 minutes.
Step Four
Next, you’ll want to stir in the sour cream until it’s thoroughly mixed in. Continue to cook the mixture gently, making sure not to boil it. If necessary, you can adjust the seasoning by adding more salt, pepper, or paprika to taste.
Step Five
Lastly, serve the Mushroom Goulash hot, sprinkles with some fresh, chopped parsley as garnishing. Enjoy this with some rustic bread or over egg noodles, as your preference dictates.
