viennese goulash

Name: Viennese Goulash
Prep time: 15 min
Cook time: 2 h 50 min
Yield: 6
Cuisine: Hungarian
Ingredients: 2/3 cup - vegetable oil (for sautéeing); 2 large onions, chopped; 2 - juniper berries, pressed; 1 pinch - marjoram; 1 pinch - ground caraway seeds; 1 pinch - white granulated sugar; 1 teaspoon(s) black pepper; 1 teaspoon(s) salt; 4 tablespoon(s) sweet paprika; 2 - bay leaves; 2 tablespoon(s) tomato paste; 2 cloves - garlic, minced; 1 teaspoon(s) lemon zest, freshly grated; 1 tablespoon(s) apple cider vinegar; approx. 2 quart(s) water (or half water and half beef broth); 3 pound(s) boneless beef shank, cut into bite-size chunks; 2 tablespoon(s) all-purpose flour

(5 RATINGS)

10 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Apr 9, 2017

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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Viennese Goulash plated with caraway noodles and potatoes with green beans.

prep time 15 Min

cook time 2 Hr 50 Min

method Stove Top

yield 6 to 8

Ingredients

2/3 cup - vegetable oil (for sautéeing)
2 large onions, chopped
2 - juniper berries, pressed
1 pinch - marjoram
1 pinch - ground caraway seeds
1 pinch - white granulated sugar
1 teaspoon black pepper
1 teaspoon salt
4 tablespoons sweet paprika
2 - bay leaves
2 tablespoons tomato paste
2 cloves - garlic, minced
1 teaspoon lemon zest, freshly grated
1 tablespoon apple cider vinegar
approx. 2 quarts water (or half water and half beef broth)
3 pounds boneless beef shank, cut into bite-size chunks
2 tablespoons all-purpose flour

How To Make viennese goulash

Step 1

Heat 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.

Step 2

Stir 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.
Step 3

When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
Step 4

Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.
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