This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This side dish is a delicious and simple way to eat Brussels sprouts.
Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure.
I created that recipe myself, after I wanted to make a syrup but didn’t have all the ingredients of a recipe that I had read. I love it and thought, I might share it here.
I had too much fresh thyme left and didn’t know what to do. So after I had made all different kinds of syrups all day, I thought whether a syrup could be made out of thyme and had the idea that thyme would taste great with roses. As I am half-Iranian – I have never seen an Iranian who really measures 😉 – I just went along with the ingredients I still had left, but to create a recipe, I actually did measure what I used 😉 Regarding the rock sugar I used 2 pieces of saffron-rock sugar, each of the size of a lychee. And the reason why I used gelling sugar was that I had not enough normal sugar left, so you may try the recipe using more normal sugar instead of the gelling sugar 🙂
A versatile Pie and Strudel filling that can be canned or frozen. Ideal for apple and quark filled pastry pockets, known in Austria as Apfel Topfen Taschen. Adapted from the wonderful Ball Blue Book.
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