- 2kg of back ox calf
- Paprika powder
- 2 garlic cloves
- Caraway, black cumin, salt, pepper, two bay leaves, olive oil, half a celery room
- 1 bunch of celery stalks
- 2 tbsp of Aivar
- 2 spring onions
- 2 carrots
- bone marrow of two beef bones
- 1 tbsp of sugar
- ½ a tube of tomato puree
- 1 can of diced tomatoes
- 1/8 litre of red wine, beef broth
Clean two kilos of ox calf and dice it into large chunks.
Prepare a marinade by putting two chopped garlic cloves, caraway, black cumin, two bay leaves, crushed pepper, two tablespoons of sweet Aviar and a dash of olive oil in a bowl. Put in the peaces of meat and marinade overnight.
Dice half a celery root, a bunch of celery stalks, two spring onions and two carrots and roast in olive oil together with the beef marrow. Add a tablespoon of sugar (caramelize), the tomato puree and the tomato pieces. Deglaze with red wine and add beef broth.
Salt the marinated meat, mix and add to the boiling brew.
Add beef broth until all of the meat is covered. Let simmer for approximately 4 hours. Add a tablespoon of paprika with olive oil to the goulash.
Serve noodles, spaetzle, dumplings or polenta for Italophiles as a side dish.
Enjoy your meal and drink!
You will note that this Italian way of preparation – plenty of olive oil, little onion, no marjoram – is especially tasty and easy to digest.
Ursula and Hubert Ferstl
Mozartplatz 5, 5340 St. Gilgen
Tel.: +43 (0)6227 2245