Viennese Beef Goulash (Wiener Saftgulasch)
Wiener Saftgulasch Say it: VEE-ner ZAHFT-goo-lahsh
Wiener Saftgulasch is Vienna’s own beef goulash: a slow-simmered stew in which nearly as much onion as meat melts into a dark, glossy paprika sauce. It is a cold-weather staple in Austrian homes and taverns, usually served with bread dumplings or boiled potatoes. The flavor is deep and savory, with sweet Hungarian paprika, a whisper of caraway and vinegar, and beef that yields to a spoon. Its name means "juicy goulash," and the sauce is the point.
Viennese Beef Goulash (Wiener Saftgulasch)
Wiener Saftgulasch
Pronounced VEE-ner ZAHFT-goo-lahsh
- Serves
- 4
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the lard in a heavy pot over medium heat. Add the onions and a pinch of the salt, then cook, stirring often, for 15 to 20 minutes, until they are deep golden, soft, and jammy rather than crisp.
Add the garlic, caraway seeds, and tomato paste. Cook for about 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant.
Pull the pot off the heat and stir in the sweet and hot paprika. Stir for 30 seconds so the paprika blooms without burning, then return the pot to low heat.
Add the beef cubes and stir until they are coated in the onion-paprika mixture. Cook gently for 2 to 3 minutes, just until the beef loses its raw color.
Pour in the vinegar and beef stock, then add the bay leaves, marjoram, remaining salt, and pepper. Bring to a very gentle simmer, cover partly, and cook for 2 to 2 1/2 hours, stirring every 20 minutes, until the beef is fork-tender and the sauce is thick.
Uncover and simmer for 15 to 20 minutes more, until the sauce is glossy and coats the back of a spoon. Remove the bay leaves, taste, and adjust with salt or a few drops of vinegar. Scatter with parsley and serve.
Regional variants
In Austria, it is often served with Semmelknödel, while boiled potatoes or spaetzle are common alternatives. Some cooks add a small green pepper with the onions for extra sweetness.
Cook's notes
- Cook the onions truly slowly; they should collapse into a golden pulp and form the body of the sauce.
- Bloom the paprika off the heat or at very low heat so it does not turn bitter.
- The stew tastes even better the next day, when the sauce has deepened and thickened.
Serve with
Bread dumplings (Semmelknödel), boiled potatoes, and pickled gherkins; a glass of Austrian red wine or beer.
Make ahead and storage
Cool and refrigerate for up to 3 days; the flavor improves. Reheat gently with a splash of stock or water.
