This authentic recipe for Viennese Beef Goulash is a real family favorite. A hearty, warming beef stew with lots of onions and a thick savory sauce flavored with paprika, caraway seeds and marjoram.
Today I share with you one of my most beloved recipes! Goulash! My whole family is crazy about this Austro-Hungarian Beef Stew and no matter how much I make, it never lasts as long as it should.
What I show you today is not the Hungarian Version but an authentic Viennese recipe – Yes, while goulash obviously originated in Hungary, Vienna made it it’s own version. Indeed, the Hungarian goulash is rather thin, compared to its Austrian cousin! Yes, what makes this Viennese Beef Goulash Recipe special is the thick, savory sauce! The interesting thing is that the sauce is actually mostly onions – sounds weird,right? Believe me, it’s crazy good ! The secret to get this beautiful flavorful onion sauce is to saute the onions and garlic and puree (!!) them before adding paprika and spices. The meat is actually added raw to this puree. It sounds strange but I promise, you’ll end up with the most tender meat ever!
I like to cook my Viennese Beef Goulash in a Dutch oven, which I just put into a 300 F hot oven with the lid on after adding the meat. The beef releases its delicious juices over time and after 2,5 hours of simmering in this incredible beef- and-onion -sauce the meat is super tender. I usually cook a big portion of Goulash because it’s also one of those dishes that’s even better as a “leftover”! You can simply serve it on top of pasta or just throw in more veg to “strech” it a bit.
Viennese Beef Gulasch is traditionally served with bread dumplings called “Semmelknodel” and a green salad. I prefer to serve it with potatoes and a side salad.
Recipe for Authentic Viennese Beef Goulash
for 4 persons:
Note: Use hungarian paprika powder – and add your liquids right after adding the paprika – it will get bitter if fried for too long.
Also, even if you’re not a fan of caraway seeds, add at least a bit. It does not stand out at all but is quintessential for flavour! (Plus, it helps with digestion and eventual gas from the onions)
2 Tbsp clarified Butter
1 kg stewing beef
2 tbsp tomato paste
2 -3 garlic cloves
800 g onions
100 ml red wine
100 ml beef broth
1 tbsp red wine vinegar
1 tbsp marjoram
1 1/2 tsp caraway seeds
2 tbsp paprika, hot
2 tbsp, paprika, sweet
salt to taste
Chop onions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.
Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.
Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.