{"id":635,"date":"2016-12-13T16:35:29","date_gmt":"2016-12-13T16:35:29","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=635"},"modified":"2016-12-13T16:36:01","modified_gmt":"2016-12-13T16:36:01","slug":"viennese-gulasch","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=635","title":{"rendered":"Viennese Gulasch"},"content":{"rendered":"<p class=\"bodytext\">\nIt&#8217;s ages since I cooked a Gulasch (or is that Goulash?) so I thought I should try this one from Rick Stein&#8217;s <cite>Long Weekend<\/cite> trip to Vienna, despite my generally being rather unimpressed with his meat dishes. Maybe this will make me revise my opinion.\n<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">\n6\n<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">\n30 mins\n<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">\n3 hrs\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>100g lard<\/li>\n<li>1\u00bckg onions, sliced<\/li>\n<li>2 cloves garlic, finely chopped<\/li>\n<li>1 tbs tomato pur\u00e9e<\/li>\n<li>2 tbs sweet paprika<\/li>\n<li>1 tbs hot paprika (or to taste)<\/li>\n<li>\u00bd tsp caraway seeds, crushed<\/li>\n<li>1 tsp brown sugar<\/li>\n<li>2 tsp cider vinegar<\/li>\n<li>1\u00bd kg shin of beef, in 2\u00bdcm cubes<\/li>\n<li>1 tbs flatleaf parsley, chopped<\/li>\n<li>Salt &#038; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">\nMelt the lard in a large, flameproof casserole and fry the onions to a deep golden-brown. Add the garlic (maybe a little more, if you fancy it) and cook for a minute before adding the tomato puree, paprikas, caraway seeds and sugar. Season further with ~1\u00bd tsp salt and quite a few turns of freshly milled black papper. Add the vinegar and 1 ltr water.\n<\/p>\n<p class=\"bodytext\">\nBring to the boil then add the beef cubes. Turn down to a gentle simmer and cook for 2\u00bd hours, checking the pan frequently and stirring to avoid sticking. Add more water as necessary to keep the meat covered. Check the meat for tenderness and continue cooking if it requires longer.\n<\/p>\n<p class=\"bodytext\">\nWhen tender, remove the meat and cook the sauce down a little to thicken it. Adjust the seasoning to taste and return the meat to the sauce.\n<\/p>\n<p class=\"bodytext\">\nServe sprinkled with parsley and either new potatoes or some noodles, such as sp\u00e4tzle for added authenticity.\n<\/p>\n<\/div>\n<p class=\"bodytext\">\n<a href=\"pdf\/VienneseGulasch.pdf\" type=\"application\/pdf\" target=\"_blank\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s ages since I cooked a Gulasch (or is that Goulash?) so I thought I should try this one from Rick Stein&#8217;s Long Weekend trip to Vienna, despite my generally being rather unimpressed with his meat dishes. Maybe this will<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=635\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[8],"tags":[42],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-af","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/635"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=635"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/635\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}