Recipes by Maria von Trapp: Austrian Goulash; Gugelhupf

Maria von Trapp's Austrian Goulash

3 lbs. boneless stewing beef (top round), cut in 1 1/2-inch cubes
4 tbsps. lard (or shortening)
3 large yellow onions, peeled and chopped
2 small cloves garlic, crushed
2 tbsps. sweet paprika
1 1/2 tsps. caraway seed
2 tbsps. tomato paste
About 2 cups water (or beef broth)
2 tsps. salt
Freshly ground black pepper to taste
1 tbsp. flour
Fresh minced parsley

Trim any fat from beef cubes, discard. Brown meat in hot fat in large skillet or Dutch oven; remove meat, set aside. Add onion and garlic to drippings, cook a few minutes over low fire. Add paprika and caraway seed, stir to blend. Add tomato paste, water (or beef broth), salt and pepper. Return meat to pan. Cover and cook over low heat, stirring often, for about 1 1/2 hours, or until meat is tender. Remove cover. Cook down slightly to reduce sauce (or add flour mixed in a little cooled stock). Cook over low heat a few minutes until thick and smooth. Taste to correct seasonings. Serve with dumplings or hot boiled potatoes. Garnish with parsley. Serves 8-10.

Thoughts: For a nice touch, add 1 1/2 tsps. grated lemon rind to goulash along with paprika and caraway seed.

Maria von Trapp's Gugelhupf

1 1/4 sticks sweet butter, softened
1 cup plus 2 tbsps. finely granulated sugar
3 large eggs, separated
1 tsp. finely grated lemon rind
1/3 cup blanched whole almonds
1/3 cup seedless raisins
Scant 2 cups sifted all-purpose flour
1 1/2 tsps. baking powder
Scant 2/3 cup milk

Cream together butter and sugar until smooth. Beat egg yolks until thick and lemon-colored; beat into creamed mixture, along with lemon rind, almonds and raisins. Sift together flour and baking powder; divide in half. Add half the flour mixture to the creamed mixture alternately with the milk, then add remaining flour mixture. Blend well. Beat egg whites until stiff, fold into flour-butter mixture. Pour batter into well-greased gugelhupf pan or ring mold. Bake in preheated 350 degrees F. oven 1 hour or until cake tester inserted in center comes out clean. Delicious for coffee break or dessert. Makes 1 loaf.

Thoughts: Maria's prize coffee cake is styled after the original recipe made for Emperor Franz Joseph. Gugelhupf is traditionally made with baking powder in Austria, with yeast in other German-speaking countries of Europe. In Austria, the gugelhupf is found in several versions: marbelized by the addition of chocolate and cake-like with the addition of candied fruits for holiday feasting. The addition of rum gives the cake a moist, well-flavored texture.