Viennese beef goulash

4 servings

180 minutes

Viennese goulash is the heart of Austrian cuisine, infused with rich flavors and aromas. This hearty and rich meat stew originated in Austria as an adaptation of Hungarian goulash but has developed its unique character. Slow-cooked meat generously seasoned with aromatic spices combines with gently caramelized onions and tomato paste to create a thick, velvety sauce with a slight tang from wine vinegar. Viennese goulash features a robust flavor with the soft sweetness of onions and depth from spices, especially paprika and cumin. The dish is served hot, often accompanied by dumplings, potatoes, or fresh bread that soaks up the flavorful gravy. It is perfect for a leisurely dinner, warming and providing comfort even on the coldest evenings.

Energy value per serving

• Calories: 497.3
• Proteins: 42.9g
• Fats: 28g
• Carbohydrates: 21.8g

Ingredients

• Beef shoulder: 800 g
• Vegetable oil: 3 tbsp
• Onion: 3 pc
• Garlic: 3 clove
• Sugar: 1 tsp
• Vegetable broth: 1.2 l
• Salt: to taste
• Tomato paste: 70 g
• Dried marjoram: 1 tsp
• Ground paprika: 2 tbsp
• Ground cumin: 0.5 tsp
• Red wine vinegar: 1 tbsp

Cooking steps

1. Heat vegetable oil in a thick-bottomed pot. Cut the meat into small cubes. Fry the meat in batches on all sides and transfer to a clean plate.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Beef shoulder: 800 g

2. In the pot where the meat was fried, add sliced onions, salt, sugar, mix well and reduce the heat to minimum. Simmer the onions, stirring until they are completely soft and start to brown for 15-20 minutes.

   Required ingredients:

   • Onion: 3 pieces
   • Salt:  to taste
   • Sugar: 1 teaspoon

3. Add tomato paste, garlic, and spices. Mix well and heat while stirring constantly for another minute.

   Required ingredients:

   • Tomato paste: 70 g
   • Garlic: 3 cloves
   • Dried marjoram: 1 teaspoon
   • Ground paprika: 2 tablespoons
   • Ground cumin: 0.5 teaspoon

4. Add broth or water, mix well with the onion while scraping the bottom, and return the meat to the pot. Salt the goulash to taste and bring everything to a boil.

   Required ingredients:

   • Vegetable broth: 1.2 l
   • Salt:  to taste
   • Beef shoulder: 800 g

5. Reduce the heat to a minimum, loosely cover the goulash with a lid, and simmer, stirring occasionally, on low heat until the meat is easily pierced with a fork, for 2-3 hours.

6. If needed, you can add a little water during cooking.

   Required ingredients:

   • Vegetable broth: 1.2 l

7. Remove the goulash from the heat and let it rest for 15-20 minutes.