viennese goulash
(4 ratings)
This is an Austrian dish that has roots in Hungary where it was a common dish of Hungarian shepherds. By the 19th century, it made its way into Viennese cuisine. There are many variations of goulash, such as the Esterhazy and Fiaker goulash recipes that are quite popular (which demonstrates the recipe's versatility to accommodate a wide range of available ingredients and preferences). This is a more basic goulash recipe that gets its taste and zing from lean beef and lots of onions. A general rule of thumb for Viennese goulash is that onions should be at least 3/4 of the amount of meat.
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(4 ratings)
yield
6 to 8
prep time
15 Min
cook time
2 Hr 50 Min
method
Stove Top
Ingredients For viennese goulash
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2/3 cupvegetable oil (for sautéeing)
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2 lgonions, chopped
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2juniper berries, pressed
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1 pinchmarjoram
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1 pinchground caraway seeds
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1 pinchwhite granulated sugar
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1 tspblack pepper
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1 tspsalt
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4 Tbspsweet paprika
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2bay leaves
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2 Tbsptomato paste
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2 clovesgarlic, minced
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1 tsplemon zest, freshly grated
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1 Tbspapple cider vinegar
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approx. 2 qtwater (or half water and half beef broth)
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3 lbboneless beef shank, cut into bite-size chunks
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2 Tbspall-purpose flour
How To Make viennese goulash
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1Heat the oil in a large stockpot or Dutch oven. Add onions, and cook about 4 minutes or until tender. Add the juniper berries, marjoram, caraway seeds, sugar, pepper, and salt, and sauté briefly.
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2Stir in paprika, bay leaves, tomato paste, garlic, lemon zest, vinegar and 1 quart of water (or beef broth). Bring to a boil, then add the cubed beef, and let simmer (uncovered) for 2 1/2 hours, stirring frequently.
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3When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
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4Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.
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