Viennese goulash

Time: more than 1 hour
Category: Main dishes
Complexity: high


serves 4

1 kg beef 
750 g onion
50 g clarified butter
25 g paprika powder
1 spritzer of vinegar
2 tbsp tomato paste
2 garlic cloves
caraway, ground
salt, pepper



Cut beef into large cubes (about 30-40 g). Peel the onions, cut into quarters and then into strips. Heat clarified butter and fry until golden, constantly stirring.

Add paprika and deglaze with vinegar and 75 ml of water. Steam, stir in the tomato puree. Add pieces of meat and salt. Season with crushed garlic cloves, caraway and marjoram. Simmer, partly covered, in its own juice.

Always add a little water, however, the meat should not be covered with water. The meat should only steam and not cook! Repeat this procedure for approx. 2-2.5 hours.

Once the meat is tender, add enough water to cover the meat. Cook slowly for another 10-15 minutes, season with salt and pepper.

As a side dish boiled potatoes, spaetzle or Semmel will be perfekt.

For goulash, it is better to use the following parts of beef - Hesse / Wadschinken (beef shank) or Hals (neck).