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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":503,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":541,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Either there were not enough onions or too much liquid was added. Authentic Saftgulasch thickens only because a kilo of onions collapses into pulp — no flour is used. If it is already thin, simmer uncovered until it reduces and darkens, and next time use onions equal in weight to the meat and add water only when the pot starts to catch.","Why is my goulash sauce thin?",{"answer":398,"question":399},"Hungarian gulyás is often a soup, made with peppers, tomato, potato and sometimes noodles, and seasoned generously with caraway. The Viennese Saftgulasch drops the vegetables entirely and uses an enormous quantity of onion to build a thick, glossy sauce around the beef. Both descend from the same Hungarian herdsmen's stew; Vienna reworked it for a restaurant kitchen during the years of the shared empire.","What is the difference between Hungarian goulash and Viennese goulash?",{"answer":401,"question":402},"Burnt paprika, almost certainly. Ground paprika contains sugar and scorches within seconds on direct heat, taking on a harsh, ashy bitterness that cannot be cooked out. Always pull the pot off the burner, stir the paprika into the hot onions, then add liquid straight away to drop the temperature.","Why did my goulash turn bitter?",{"answer":404,"question":405},"Yes — it is better for it. A night in the refrigerator lets the sauce set, the fat rise so you can skim it, and the paprika lose its raw edge. Viennese kitchens routinely cook goulash a day or two before serving, and it also freezes cleanly for up to three months because there is no flour or cream to separate on thawing.","Can I make goulash in advance?",{"answer":407,"question":408},"Most often just a Semmel, the crisp Viennese bread roll, torn and used to mop the sauce. Bread dumplings (Semmelknödel) or boiled potatoes are the other standards, and a pickled gherkin cuts the richness. Rice or pasta are not traditional here, though the Hungarian versions of the dish pair with both.","What do Austrians eat with goulash?",[410,411,412,413,414,415],"Weigh the onions. A kilo of onion to a kilo of beef looks absurd in the pot and is the entire mechanism of the dish — cut it back and you will need flour to compensate.","Take the pan off the heat before the paprika goes in. Paprika scorches in seconds over direct heat and turns the whole stew acrid and dull brown.","Do not brown the beef separately. Viennese Saftgulasch is built by stewing the cubes in the onion mass, which is why the sauce stays smooth rather than crusty.","Add liquid meanly. Start with just enough water or broth to half-cover, and top up only when the pot threatens to catch — every addition thins the finished sauce.","The stew is ready when a cube crushes against the side of the pot under light pressure from a spoon, not when a timer says so. Tough beef needs more time, never more heat.","Finish with a splash of vinegar and grated lemon zest off the heat. It sounds like a lot of acid on paper and is what stops the onion sweetness dominating.","🫕","Wiener Saftgulasch is goulash reduced to two ingredients and a lot of patience: as much onion as beef, cooked down with sweet paprika until the onions disintegrate completely and become the sauce. There are no peppers, no carrots, no potatoes and no thickener — the word Saft means juice, and the finished stew should be a dark, shining gravy that coats the back of a spoon on its own. The flavour is deep and faintly sweet from the onions, warm rather than hot from the paprika, with caraway and marjoram in the background and a squeeze of vinegar keeping it from going cloying. In Vienna it is eaten with a bread roll and a fried egg for breakfast as readily as for dinner.","Goulash is Hungarian and Austrians know it. Gulyás began as the herdsmen's meat stew of the Great Hungarian Plain, and its identity was fixed by an ingredient that arrived comparatively late: paprika, which spread through the Ottoman-ruled Balkans and only became a Hungarian staple in the nineteenth century. What happened next was empire. Hungary and Austria shared a state for decades, cooks and menus moved freely between Budapest and Vienna, and the dish was rewritten for a city kitchen with a different idea of what a sauce should be.\n\nThe Viennese version diverged in specific ways. Hungarian gulyás is often soupy, seasoned with more caraway, and made with vegetables and sometimes potato or noodles in the pot; the Viennese Saftgulasch throws all of that out and doubles down on onions, which are cooked past the point most recipes would consider finished, until they lose their structure entirely. The result is thicker, darker and more of a sauce dish than a soup, and it is graded in Vienna by the state of that sauce: it should be saftig, glossy and just clinging, never floury or split.\n\nVienna then multiplied the dish into a small taxonomy. Fiakergulasch, named after the horse-cab drivers, arrives with a fried egg, a frankfurter and a pickled gherkin on top. Zigeunergulasch and Herrengulasch differ in cut and garnish. Gulaschsuppe is the thinned-out soup version served at ski huts. And there is a widely held Viennese belief that goulash cannot be eaten on the day it is cooked — that it needs a night in the fridge for the sauce to settle and the paprika to lose its edge. Whether or not you accept the rule, reheated goulash genuinely does taste better, so it is a rare piece of kitchen folklore that survives testing.","Goulash improves overnight, and most Viennese cooks insist on it. Cool quickly, refrigerate up to 4 days, and reheat gently over low heat with a splash of water — the sauce tightens considerably when cold. It freezes very well for 3 months and loses nothing in texture, since there is no flour or dairy to split. Reheat from frozen in a covered pot over low heat rather than in a microwave, which heats unevenly and can make the beef rubbery at the edges.",[421,422,423,424],"Keeps the one-to-one beef-to-onion ratio that makes the sauce thicken without any flour.","Blooms the paprika off the heat, so it perfumes the stew instead of turning bitter and gritty.","Tells you what the sauce should look like at each stage rather than giving you a single cooking time.","Built to be made a day ahead, the way Viennese kitchens actually cook it.",[426,427,428],"Heavy-bottomed pot or Dutch oven with a lid","Sharp knife for the onions","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},32,20,4,760,38,520,[437],"A crusty Semmel roll for wiping the plate, or bread dumplings, with pickled gherkins on the side.",[439,442,445],{"name":440,"description":441},"Fiakergulasch","The cab-driver version: the same stew topped with a fried egg, a boiled frankfurter and a pickled gherkin, served with a bread dumpling.",{"name":443,"description":444},"Gulaschsuppe","Thinned with beef broth and served as a soup with a cube of potato, standard fare at Austrian ski huts and Christmas markets.",{"name":446,"description":447},"Erdäpfelgulasch","A meat-free everyday version made with potatoes and frankfurters instead of beef — cheap Viennese home cooking rather than a restaurant dish.",[449,455,458,462,465,469,472,476,479,482,487,490,495,499],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"beef-chuck","beef chuck or shin, in 4 cm cubes","kg","For the stew",{"qty":450,"ref":456,"name":457,"unit":453,"group":454},"onion","yellow onions, finely sliced",{"qty":459,"name":460,"unit":461,"group":454},3,"lard or neutral oil","tbsp",{"qty":459,"ref":463,"name":464,"unit":461,"group":454},"paprika","sweet Hungarian paprika",{"qty":450,"ref":466,"name":467,"unit":468,"group":454,"optional":8},"smoked-paprika","smoked paprika","tsp",{"qty":450,"ref":470,"name":471,"unit":461,"group":454},"tomato-paste","tomato paste",{"qty":459,"ref":473,"name":474,"unit":475,"group":454},"garlic","garlic, crushed","clove",{"qty":450,"ref":477,"name":478,"unit":468,"group":454},"caraway","caraway seeds, roughly crushed",{"qty":450,"ref":480,"name":481,"unit":468,"group":454},"marjoram","dried marjoram",{"qty":483,"ref":484,"name":485,"unit":486,"group":454},2,"bay-leaf","bay leaves","piece",{"qty":483,"ref":488,"name":489,"unit":461,"group":454},"vinegar","red wine vinegar",{"qty":491,"ref":492,"name":493,"unit":494,"group":454},500,"stock","beef stock or water","ml",{"qty":450,"ref":496,"name":497,"unit":486,"group":498},"lemon","lemon, zest only","To finish",{"qty":500,"name":501,"unit":502,"group":498},null,"salt and black pepper","to taste",[504,509,513,516,520,523],{"tip":505,"text":506,"title":507,"timerSeconds":508},"This is the longest active step and the one people cut short. Pale, crunchy onions will never dissolve into sauce later.","Melt the lard in a heavy pot over medium heat and add {qty:onion} of sliced onions with a good pinch of salt. Cook for 30–40 minutes, stirring often, until they have shrunk to a third of their volume and turned the colour of light honey.","Sweat the onions properly",2400,{"tip":510,"text":511,"title":512},"If the pan is so hot the paprika hisses and darkens instantly, you were too slow — start the spices again in a clean pan.","Take the pot completely off the burner. Stir in the paprika, smoked paprika, caraway, marjoram and garlic and keep stirring for 20 seconds until the mixture smells sweet and toasty, then immediately add the vinegar to stop the cooking.","Bloom the paprika off the heat",{"text":514,"title":515},"Return the pot to low heat, stir in the tomato paste and the beef cubes, and turn everything until each piece is coated in the dark onion mass. Do not brown the meat separately.","Add the beef and tomato paste",{"text":517,"title":518,"timerSeconds":519},"Pour in just enough stock to come halfway up the meat, tuck in the bay leaves, cover and cook at the barest simmer for 2.5 to 3 hours. Stir every half hour and add a splash of water only if the bottom starts to catch.","Simmer low and slow",9000,{"text":521,"title":522},"The goulash is done when a cube crushes against the side of the pot under gentle spoon pressure and the onions have vanished into a thick, dark, glossy sauce that coats the back of the spoon.","Check the sauce and the beef",{"text":524,"title":525,"timerSeconds":526},"Off the heat, stir in the lemon zest and correct with salt, pepper and a little more vinegar until the sweetness is balanced. Let the pot stand for at least 20 minutes before serving, or refrigerate overnight.","Season and rest",1200,"VEE-ner SAFT-goo-lash",[529,533,537],{"note":530,"swap":531,"original":532},"Any collagen-rich cut works — that gelatine is part of the gloss. Avoid lean cuts like round, which go dry and stringy long before the onions have broken down.","Beef cheeks, oxtail meat or brisket","Beef chuck or shin",{"note":534,"swap":535,"original":536},"Freshness matters more than origin. Paprika older than a year tastes of dust; if the powder is brick-brown rather than red, buy new.","Any fresh sweet paprika, plus a spoon of smoked paprika for depth","Hungarian sweet paprika",{"note":538,"swap":539,"original":540},"Lard is traditional and carries the paprika flavour well, but oil works. Butter alone burns during the long onion cook.","Beef dripping or neutral oil","Lard","austrian-goulash","Wiener Saftgulasch (Viennese Beef Goulash)","Wiener Saftgulasch","austria","Vienna",6,30,180,"medium",[551],"main",[553,554],"gluten-free","dairy-free",[451,456,463,477],[557,560,562,564],{"alt":558,"src":559},"Dark glossy Viennese beef goulash in a pot with a bread roll and pickled gherkin alongside","\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-1x1.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-4x3.jpg",[567,568,569,463,570,571,456],"saftgulasch","goulash","beef stew","vienna","austrian","2026-08-19","dishroute-kitchen","Equal weights of beef and onion, sweet paprika and time — nothing else. Three hours of slow collapse turns the onions into a glossy dark sauce that needs no flour and no stock.",{"en":576},"\u002Frecipe\u002Faustrian-goulash",{"items":578,"total":776,"page":450,"limit":832,"hasMore":833},[579,608,636,662,690,718,746,772,798,808],{"slug":580,"title":581,"shortTitle":582,"nativeName":582,"countrySlug":544,"region":583,"baseServings":432,"prepMinutes":547,"cookMinutes":547,"restMinutes":584,"difficulty":549,"course":585,"diet":586,"mainIngredients":587,"images":592,"keywords":602,"publishedAt":572,"updatedAt":572,"authorSlug":573},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",60,[551],[],[588,589,590,591],"chicken","breadcrumbs","eggs","flour",[593,596,598,600],{"alt":594,"src":595},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[580,603,604,605,571,606,607],"fried chicken","styria","breaded chicken","biedermeier","deep fried",{"slug":609,"title":610,"shortTitle":611,"nativeName":611,"countrySlug":544,"region":612,"baseServings":546,"prepMinutes":431,"cookMinutes":613,"restMinutes":614,"difficulty":615,"course":616,"diet":618,"mainIngredients":619,"images":621,"keywords":631,"publishedAt":572,"updatedAt":572,"authorSlug":573},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",25,15,"easy",[617],"side",[554,553],[620,456,492,488],"potato",[622,625,627,629],{"alt":623,"src":624},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[609,632,633,634,635,570,604],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":637,"title":638,"shortTitle":639,"nativeName":639,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":614,"cookMinutes":613,"restMinutes":547,"difficulty":615,"course":640,"diet":643,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":572,"updatedAt":572,"authorSlug":573},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe",[641,642],"soup","appetizer",[],[492,591,590,645],"milk",[647,650,652,654],{"alt":648,"src":649},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[637,657,658,659,660,570,661],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":663,"title":664,"shortTitle":665,"nativeName":665,"countrySlug":544,"region":666,"baseServings":432,"prepMinutes":431,"cookMinutes":431,"restMinutes":614,"difficulty":615,"course":667,"diet":669,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":572,"updatedAt":572,"authorSlug":573},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[668,551],"dessert",[670],"vegetarian",[591,590,645,672],"raisins",[674,677,679,681],{"alt":675,"src":676},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[663,684,685,686,687,688,689],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":691,"title":692,"shortTitle":693,"nativeName":693,"countrySlug":544,"region":694,"baseServings":432,"prepMinutes":584,"cookMinutes":431,"restMinutes":547,"difficulty":695,"course":696,"diet":697,"mainIngredients":698,"images":701,"keywords":711,"publishedAt":572,"updatedAt":572,"authorSlug":573},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[551],[670],[699,620,700,591],"quark","mint",[702,705,707,709],{"alt":703,"src":704},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[712,713,714,715,716,717,700],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":544,"region":723,"baseServings":546,"prepMinutes":614,"cookMinutes":9,"restMinutes":724,"difficulty":615,"course":725,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":572,"updatedAt":572,"authorSlug":573},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[642,726],"snack",[670],[699,463,729,730],"capers","butter",[732,735,737,739],{"alt":733,"src":734},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[742,743,463,717,744,745,570],"liptauer","cheese spread","austrian 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