Platterngulasch

Platterngulasch is a traditional Austrian dish, specifically from the Styria region. It is a rich and hearty stew that features thinly sliced beef, often sirloin or rump steak, cooked in a flavorful sauce. The defining characteristic of Platterngulasch is the preparation of the meat, which is pounded very thin before being cut into small strips or pieces. This technique ensures the meat becomes exceptionally tender when cooked.

The sauce is typically made with onions, paprika, and a good quality beef broth. Tomatoes or tomato paste are often added for depth of flavor and a slight acidity. Spices such as caraway seeds and marjoram are commonly used, contributing to the characteristic aroma and taste of the dish. Unlike some other goulash variations, Platterngulasch is generally not thickened with flour, relying on the slow cooking and reduction of the sauce for its consistency.

Platterngulasch is usually served with a side of potatoes, such as boiled potatoes, potato dumplings, or sometimes even spaetzle. A dollop of sour cream or crème fraîche is a common accompaniment, offering a cooling contrast to the warm, spiced stew. It is considered a comforting and satisfying meal, often prepared for special occasions or as a hearty Sunday dinner in Styrian households. The simplicity of its ingredients belies the complex and satisfying flavors achieved through careful preparation and slow cooking.