Viennese goulash

4 servings

30 minutes

Viennese goulash is a classic dish of Austrian cuisine deeply rooted in the gastronomic culture of Central Europe. Its history originates from Hungarian goulash, but the Austrian version features a more tender texture and refined flavor. Beef shoulder is slowly stewed in a rich sauce with onions, tomatoes, garlic, and aromatic spices, acquiring a deep meaty taste with a slight acidity from red wine. Goulash is traditionally served with boiled potatoes, pasta, or dumplings that beautifully absorb the flavorful gravy. This warming, hearty dish is perfect for a cozy home dinner, offering rich taste and satisfying pleasure.

Energy value per serving

• Calories: 362.1
• Proteins: 39.9g
• Fats: 18.4g
• Carbohydrates: 6.4g

Ingredients

• Beef shoulder: 800 g
• Onion: 75 g
• Ground black pepper: to taste
• Tomatoes: 300 g
• Red dry wine: 80 g
• Garlic: 2 clove
• Caraway: 0.5 tsp
• Fat: 1 tbsp
• Salt: to taste

Cooking steps

1. Cut the beef or veal into cubes and place in a pot, add onion, pepper, tomatoes, salt, fat, red wine, cover the pot with a lid, and simmer. During simmering, add warm water as needed. Simmer until the meat is tender.

   Required ingredients:

   • Beef shoulder: 800 g
   • Onion: 75 g
   • Ground black pepper:  to taste
   • Tomatoes: 300 g
   • Red dry wine: 80 g
   • Fat: 1 tablespoon
   • Salt:  to taste

2. Season the ready goulash with crushed garlic and cumin. Serve boiled potatoes, pasta, or dumplings as a side dish.

   Required ingredients:

   • Garlic: 2 cloves
   • Caraway: 0.5 teaspoon