I have a friend in Duxbury, MA, who used to describe herself as the “hamburger queen.” This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company… This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort.
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.
By “Rostbraten”, an Austrian means a thinly sliced sirloin steak which is slightly pounded, seasoned and quickly fried in hot oil. It is always served with a pan gravy. This basic application serves many recipes, of which the one topped with crispy fried onions is the most popular.
Make and share this Viennese Goulash (Wiener Rindsgulasch) recipe from Food.com.
Make and share this Wine-Braised Brisket of Beef With Caramelized Pearl Onions recipe from Food.com.
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