viennese beef goulash

★★★★★ 2 Reviews
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By Tracilyn Nitti
from Austin, TX

This recipe is AMAZING! It's taken me a quite a while to perfect, but the hard work has paid off! It is extremely flavorful, tender, and delicious! My whole family loves dinner night whenever I make it. :)

serves 6-8
prep time 30 Min
cook time 4 Hr 30 Min
method Stove Top

Ingredients For viennese beef goulash

  • 3 lb
    beef chuck, boneless
  • 2 lb
    onions, diced small
  • 3-4 clove
    garlic, minced
  • 2 Tbsp
    extra virgin olive oil
  • 1/4 c
    red wine vinegar
  • 2-3 Tbsp
    smoked paprika
  • 2-3
    bay leaves
  • 1/2 tsp
    ground marjoram
  • 1/2 tsp
    ground caraway
  • 4 c
    beef stock
  • 2 Tbsp
    corn starch
  • salt and pepper as desired
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How To Make viennese beef goulash

  • 1
    Start out by preparing the beef and onions for cooking. First, cut the beef into 1 inch cubes (smaller if you prefer). Place them into a bag, and coat in 2 tbs corn starch. Set aside. Dice the onions into small pieces and set aside. Mince the garlic and set that aside as well.
  • 2
    Brown the beef in batches to prevent over crowding. Add salt and pepper to the cooking meat. Remove to a bowl and set aside. Saute the onions and garlic together until limp. Add more oil if necessary. Add vinegar, stirring often to deglaze the pan.
  • 3
    Add the meat and remaining ingredients to the pot and stir well to blend. Heat to a boil, then reduce heat to medium/medium low and cover to simmer. Cook for about 4 hours on this lower setting, until the meat is tender and falls apart. Add more beef stock as needed. Remove the bay leaf and serve with crusy bread, rice, or egg noodles, and top with a dollop of sour cream.

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