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Stew

2 entries tagged Stew on Introducing Salzburg.

Gulasch

Deep, paprika-rich beef stew. Austrian adaptation of the Hungarian original. Onions, sweet paprika, beef, simmered 2-3 hours. Thicker than Hungarian Gulyás. Served with bread dumplings (Semmelknödel). A bowl on a cold afternoon is one of the most satisfying things the city's food offers.

main courseaustrian

Salzburger Bierfleisch

Salzburg regional: beef braised in dark beer with onions and vinegar. Rich, malty, slightly tangy. The dish locals order when visitors order Gulasch. Served with bread dumplings.

main coursesalzburg regional