Best Viennese Beef Goulash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)



Authentic Viennese Goulash (Wiener Fiakergulasch) image

While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!

Provided by gemini08

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs marbled beef, cut in cubes
1 lb onion, diced
1/4 cup oil or 1/4 cup lard
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or 2 cups vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)

Steps:

  • Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
  • Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
  • Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
  • Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
  • When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
  • Simmer until the floury taste is gone and the sauce has the perfect consistency.
  • Enjoy with spaetzle, dumplings or noodles.

THE BEST BEEF GOULASH RECIPE



The best Beef Goulash recipe image

This traditional beef goulash from Austria is THE BEST GOULASH RECIPE EVER! The secret? Many onions and slow cooking in a dutch oven or slow cooker!

Provided by kikiwp

Categories     Main Course

Time 3h25m

Number Of Ingredients 13

800 g onions
2 -3 cloves garlic
2 tbsp clarified butter (ghee)
2 tbsp tomato paste
100 ml red wine
1 1/2 tsp caraway seeds
4 tbsp paprika (sweet)
1/2 tbsp paprika (smoked)
1 tbsp marjoram
100 ml beef broth
1 tbsp red wine vinegar
1 kg beef (stewing beef, cut into cubes)
salt to taste

Steps:

  • Chop onions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.
  • Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.
  • Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.
  • Serve with potatoes and a green salad.

Nutrition Facts : Calories 340 kcal, ServingSize 1 serving

VIENNESE GOULASH (WIENER RINDSGULASCH)



Viennese Goulash (Wiener Rindsgulasch) image

Make and share this Viennese Goulash (Wiener Rindsgulasch) recipe from Food.com.

Provided by flower7

Categories     One Dish Meal

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 -4 tablespoons vegetable oil
2 lbs lean beef, cubed (shoulder or shank)
2 lbs onions or 2 lbs shallots, finely chopped
2 tablespoons tomato paste
2 -3 tablespoons paprika (Hungarian)
1/2-1 teaspoon hot paprika (optional)
1/4 lemon, zest of
1 teaspoon caraway seed (ground or whole)
1 teaspoon chopped fresh garlic
1 teaspoon dried marjoram
2 bay leaves
2 cups chicken stock
salt and pepper, to taste

Steps:

  • Heat the oil in a large pot and brown the beef cubes.
  • Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
  • Add the tomato paste, paprika and the rest of the seasonings and stir well.
  • Add the stock and stir well again.
  • Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
  • Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).

SIMPLE VIENNESE BEEF GOULASH



Simple Viennese Beef Goulash image

Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure.

Provided by D. Todd Miller

Categories     Meat

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 10

2 1/2 lbs beef chuck, trimmed of excess fat
1 tablespoon vegetable oil
2 lbs onions, diced
1 garlic clove, chopped finely
1/4 cup red wine vinegar
2 tablespoons paprika
1 bay leaf
1/2 teaspoon ground marjoram
1/2 teaspoon ground caraway
3 cups beef stock (approximate)

Steps:

  • Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
  • Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
  • Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
  • Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
  • Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).

Nutrition Facts : Calories 349.4, Fat 24, SaturatedFat 9.3, Cholesterol 78.2, Sodium 304.9, Carbohydrate 10.2, Fiber 1.9, Sugar 4, Protein 22.8

VIENNESE GOULASH



Viennese Goulash image

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...

Provided by Vickie Parks

Categories     Beef

Time 3h5m

Number Of Ingredients 17

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

Steps:

  • 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.

Related Topics