Wiener Saftgulasch (Viennese Beef Goulash)
In short: Beef and a mountain of onions simmered slowly with sweet paprika, marjoram and caraway into a rich, glossy stew. A Viennese pub favorite. It takes about 3 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 3 h
- Total
- 3 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Goulash is cooked all over Central Europe, and Vienna has its own version. The Viennese Saftgulasch uses equal weights of beef and onions, which cook down into a thick, sweet, glossy sauce with no flour at all. Sweet paprika, marjoram, caraway and a splash of vinegar give it depth. It is served in pubs and homes with bread rolls or dumplings, and it is even better the next day. Use beef shin or chuck, which turn tender and rich with long cooking.
Instructions
- Heat the fat in a large heavy pot over medium heat. Add the onions with a pinch of salt and cook for 20 to 25 minutes, stirring often, until deep golden and very soft. They should collapse to about a third of their volume.
- Stir in the garlic and tomato paste and cook for 2 minutes. Take the pot off the heat and stir in the paprika, so it does not burn and turn bitter, then add the vinegar right away.
- Add the beef, marjoram, caraway, bay leaves, lemon zest, salt and pepper, then pour in the stock. The meat should be almost covered.
- Bring to a gentle simmer, cover with the lid slightly ajar and cook over low heat for 2 to 2 1/2 hours, stirring now and then, until the beef is fork-tender.
- Add a splash of hot water if the sauce gets too thick at any point. The finished sauce should be glossy and cling to the meat.
- Taste and adjust the salt and vinegar. Remove the bay leaves and serve hot with bread rolls, dumplings or boiled potatoes.
Tips
- Take the pot off the heat before adding the paprika. It scorches quickly and turns bitter, so stir it in off the heat and add liquid right away.
- Goulash tastes better the next day. For a more filling meal, add peeled potato chunks in the last 30 minutes of cooking.
Questions and answers
What is the difference between Viennese and Hungarian goulash?
Viennese goulash is a thick stew built on equal weights of onions and beef. Hungarian gulyás is traditionally a soup with potatoes and other vegetables, while the stew version there is called pörkölt.
Can I freeze goulash?
Yes. Cool it, then freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What do you serve with Viennese goulash?
Bread rolls (Semmeln) or bread dumplings (Semmelknödel) to soak up the sauce. Boiled potatoes, spaetzle or buttered noodles also work, and a pickled gherkin on the side is traditional.
How long does it take to make Wiener Saftgulasch (Viennese Beef Goulash)?
About 3 h 25 min in total: 25 min of preparation and 3 h of cooking.
How many calories are in Wiener Saftgulasch (Viennese Beef Goulash)?
About 420 kcal per serving, with 36 g of protein, 24 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 24 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
