Wiener SaftgulaschViennese Beef Goulash

Name: Wiener Saftgulasch (Viennese Beef Goulash)
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Austria
Ingredients: 900 g Beef Shoulder (cut into large cubes); 600 g Onion (finely chopped); 15 g Garlic (crushed); 40 ml Vegetable Oil; 20 g Paprika; 4 g Caraway Seeds; 2 g Dried Marjoram; 40 g Tomato Paste; 700 ml Beef Stock; 10 g Salt; 2 g Black Pepper

This Austrian-style beef goulash is built on a large quantity of slowly cooked onions, which melt into a thick, glossy sauce around tender beef. Paprika, caraway, and marjoram give it its warm, distinctive flavor.

Prep

25m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

652kcal

Calories

52g

Protein

38g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

0.9kg
Beef Shoulder (cut into large cubes)
600g
Onion (finely chopped)
15g
Garlic (crushed)
40ml
Vegetable Oil
20g
Paprika
4g
Caraway Seeds
2g
Dried Marjoram
40g
Tomato Paste
700ml
Beef Stock
10g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a heavy pot over medium heat, add the onion, and cook slowly until it is deep golden and very soft.
02
Stir in the garlic, caraway seeds, and dried marjoram. Remove the pot briefly from the heat, add the paprika, and stir so it does not scorch.
03
Mix in the tomato paste, return the pot to the heat, and add the beef shoulder. Stir until the meat is coated.
04
Pour in the beef stock, add the salt and black pepper, and bring everything to a gentle simmer.
05
Cover partially and cook slowly until the beef shoulder is very tender and the onions have broken down into a thick sauce.
06
Uncover near the end if needed and simmer a little longer until the sauce is glossy and rich.

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