Viennese Goulash

3
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 4 votes

Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
2 Hr 50 Min
Method:
Stove Top

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 tsp
    black pepper
  • 1 tsp
    salt
  • 4 Tbsp
    sweet paprika
  • 2
    bay leaves
  • 2 Tbsp
    tomato paste
  • 2 cloves
    garlic, minced
  • 1 tsp
    lemon zest, freshly grated
  • 1 Tbsp
    apple cider vinegar
  • approx. 2 qt
    water (or half water and half beef broth)
  • 3 lb
    boneless beef shank, cut into bite-size chunks
  • 2 Tbsp
    all-purpose flour

How to Make Viennese Goulash

Step-by-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.
  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.
  3. When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
  4. Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.

Printable Recipe Card

About Viennese Goulash

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hungarian




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