Have you ever heard of the Vienna Goulash – Wiener Saftgulasch in German? This dish is an authentic Austrian beef goulash which is known for its especially thick gravy. The difference to the Hungarian goulash is that the stew is more liquid and contains bell peppers or potatoes. The Viennese version only contains beef and onions. Just stick to the recipe as it is quite different from other goulash versions. Happy Cooking!
2.5-3 lb beef stew, goulash meat
3 med size onions
4 garlic cloves, optional
1 tsp caraway seeds, chopped and 1 tbsp marjoram
4 tbsp paprika powder mild (can be combined with hot paprika powder)
1 tbsp white wine vinegar
salt, pepper to taste
1 tsp tomato paste or 4 tbsp tomato puree
oil or lard for frying
if needed some broth – How to Make Beef Broth –
(Reserve time – cooking process: at least 3 hours, depends on the meat)
– Peel onions, chop them roughly.
– If meat is not already cut, chop it into smaller cubes.
– Heat oil or lard in a large pan, add onions and slowly brown them.
– Add tomato paste and fry briefly with onions.
– Remove pan from heat, puree all onions with a stick mixer until they are finely pureed.
– Peel garlic cloves, chop them.
– Add caraway seeds, garlic, marjoram, paprika seasoning and vinegar to the onions. Mix well and add some water (like 1/4 cup). Let cook on low heat for 30 min.
– Add the meat to the sauce. You can add some broth but not too much; the meat should not swim in liquid and should not be covered by it.
– Spice with salt and pepper to taste.
– Let cook on low heat for 2-3 hours, depends on meat quality.
Before serving check the taste and spice if necessary with salt and pepper.
The color of this goulash is dark, so don’t be surprised. Serve with Semmelknödel, mashed potatoes or pasta like Spätzle, spiral or ribbon pasta.