Austrian Hangover Cure: Goulash Soup
Grab a bowl before heading to bed after a night of drinking.
Austrian Veal Goulash 02:04
3 slices of bacon, chopped
1 lb. veal cheeks, cut into 1/2-inch cubes
1 tbs. vegetable oil
2 medium onions, chopped finely
1 clove garlic, minced
1 1/2 tbs. Hungarian paprika
1 tsp. caraway seeds
2 tsp. all-purpose flour
2 tbs. red wine vinegar
2 tbs. tomato paste
1 qt. veal or chicken stock
1/4 tsp. salt
1 red bell pepper, finely chopped
2 large russet potatoes, peeled and cut into 1/2-inch pieces
In a heavy 8-quart pot, cook the bacon over medium heat, stirring, until crisp, about 5 minutes. Transfer it with a slotted spoon to a large bowl. In the rendered fat, brown the veal cheeks in small batches over high heat, about 2-3 minutes per batch, transferring it as it browns with a slotted spoon to a bowl. Reduce the heat. Add the onions and garlic and cook, stirring, until golden, about 5 minutes. Stir in the paprika, caraway seeds and flour and cook, stirring, for 2 minutes. Whisk in the vinegar and tomato paste and cook, while whisking, for 1 minute (the mixture will be very thick). Stir in the stock, salt, bell peppers, bacon and veal cheeks, and bring it to a boil. Lower the heat to a simmer, and cover the pot with a lid. Cook for 45 minutes, stirring occasionally. Add the potatoes to the soup, place the lid back over the pot, and simmer until tender, about 30 minutes. Season with salt and pepper to taste.
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