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.
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.
- Beef chuck (shoulder): 800 g
- Onion: 75 g
- Ground black pepper: to taste
- Tomatoes: 300 g
- Dry red 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.
- Garlic: 2 cloves
- Caraway: 0.5 teaspoon
