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Our cocktail salad is a refined flavour composition for all those who love spicy flavours.
The perfect colourful accompaniment to all kinds of salads and also to cold buffets. It is also…
A fresh, vitamin-rich blend of carrots and celery in a very tasty marinade for those who want to be fit. Visually very appealing with the new machland raw food section, it is ideal as a…Learn more
mild chili peppers
Our chili peppers are very delicate and yet fleshy spiral chili peppers, mild but with a spicy flavour. Very popular for a snack, for party's or wine tavernsLearn more
Our table-ready, fine-cut delicious sauerkraut is a very popular side dish for smoked meat , sausages , dumplings (e.g. hash dumplings) or to enjoy as a delicious raw foodLearn more
The crunchy machland classic. Sorted according to a size of approx. 3 cm to approx. 9 cm.
Available in 580 ml glass, 1700 ml glass, or 3400 ml glass.Learn more
Peel onion, cut into cubes and fry in oil until light brown.
Dice the meat, sprinkle with lemon juice, and briefly fry on all sides.
Sprinkle and mix the paprika in with the meat (only cook paprika briefly, as otherwise it can become bitter).
Pour in the water and bring to a boil.
Add the peeled and sliced tomatoes, peppers (hot), salt (or beef stock cubes), caraway, marjoram, garlic cloves (crushed) and tomato paste, and cook briefly for an hour.
Shred the potato and stir into goulash. Cook with potato added for several minutes (stirring occasionally). If necessary, dust the goulash with flour on hand and stir well to thicken it (some goulash recipes advise baking the pork goulash, but I don’t find this as good, and it is uncommon in Hungary and Austria). Season, take off the heat and let stand.