Viennese Beef Goulash / Wiener Rindsgulasch

Recipe found at

3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water

Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.

(photo: © Österreich Werbung / Lehmann H.)


Dusko said...

I had this goulash once at the Viennese airport.Loved it. This recipe definitely closely resembles that dish.Well done.

One word of caution: my paprika was very hot so the whole dish came out more spicy then I expected. Still quite. nice

themadhiker said...

Wow, I just cooked this and oh my goodness - it was fantastic! Great recipe and so so so so tasty. If you don't mind I'll be publishing this on my blog later on but will link back and give you full credit.

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