Austrian Gulasch (Traditional Viennese Beef Goulash)

Thick beef goulash flavored with paprika, traditionally served with bread or dumplings.

Ingredients (Serves 4–6)

• 1 kg beef shin or chuck, cut into large cubes

• 800 g onions, finely sliced

• 3 tbsp lard or vegetable oil

• 2 tbsp sweet paprika powder

• 1 tsp hot paprika (optional)

• 2 cloves garlic, minced

• 1 tsp caraway seeds

• 1 tbsp tomato paste

• 500 ml beef stock or water

• 1 tsp marjoram

• 1 tbsp red wine vinegar

• Salt and freshly ground black pepper, to taste

Optional:

• Lemon zest

• A pinch of cayenne pepper

Preparation

1. Cook the onions:

   • Heat lard or oil in a heavy pot.

   • Add onions and cook slowly until deep golden and soft (about 20–25 minutes).

2. Add spices:

   • Remove pot briefly from heat.

   • Stir in paprika, hot paprika, garlic, caraway seeds, and tomato paste.

3. Add beef:

   • Return to heat and add beef cubes.

   • Stir well to coat with onion-paprika mixture.

4. Simmer:

   • Add beef stock, marjoram, vinegar, salt, and pepper.

   • Cover and simmer gently for 2–2.5 hours until meat is very tender and sauce thick.

5. Finish and serve:

   • Adjust seasoning and serve hot.

Serving Suggestions

• Traditionally served with Semmelknödel, Spätzle, or boiled potatoes.

• Excellent with dark bread or Kaiser rolls.

Cooking Tips

• The onion-to-meat ratio is key to authentic Austrian goulash.

• Never brown the meat separately—onions create the sauce.

• Gulasch tastes even better the next day.