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Wiener Saftgulasch in einer Suppenschale

The best Beef Goulash recipe

This traditional beef goulash from Austria is THE BEST GOULASH RECIPE EVER! The secret? Many onions and slow cooking in a dutch oven or slow cooker! 

Course Main Course
Cuisine Austrian, German, Hungarian
Keyword Austria, beef, best, easy, goulash, Hungary, onions, slow cooker
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 6 people
Calories 340 kcal

Ingredients

  • 800 onions
  • 2 -3  cloves garlic
  • tbsp clarified butter ghee
  • tbsp tomato paste
  • 100 ml red wine
  • 1 1/2 tsp caraway seeds
  • 4 tbsp paprika sweet
  • 1/2 tbsp paprika smoked
  • 1 tbsp marjoram
  • 100 ml beef broth
  • tbsp red wine vinegar
  • 1 kg beef stewing beef, cut into cubes
  • salt to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with potatoes and a green salad.

Recipe Notes

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)