Austrian · Main · Medium
Wiener Gulasch
Vienna's take on goulash: silky beef stew with twice as many onions as meat, finished with a touch of vinegar and lemon.
The whole recipe in 60 seconds
Wiener Gulasch, in 5 ideas
- The huge quantity of onions melts down into the sauce and is the secret to the silky texture
- Beef shank gives the richest result thanks to its connective tissue
- A splash of vinegar at the end brightens the deep flavors
- Do not rush the onion caramelization; it builds the whole base
- Leftovers taste even better the next day
What you need
Ingredients
- 2 lbs beef shank or chuck, cut into cubes
- 2 lbs yellow onions, thinly sliced
- 4 tablespoons lard or vegetable oil
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon caraway seeds, crushed
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 3 cups beef broth
- 1 teaspoon marjoram
- Salt and black pepper to taste
- Grated lemon zest for serving
How to make it
Directions
- Melt the lard in a heavy pot and slowly caramelize the onions over medium-low heat until golden brown, about 20 minutes.
- Stir in both paprikas, caraway, and tomato paste, and cook for 1 minute until fragrant.
- Add the beef cubes and turn to coat in the onion mixture. Pour in the broth and vinegar.
- Bring to a gentle simmer, cover, and cook on low for 2 hours, stirring occasionally.
- Uncover, add the marjoram, and simmer 30 more minutes until the sauce is thick and glossy.
- Season with salt and pepper, and serve with a pinch of lemon zest over bread dumplings or noodles.
Money saver. Onions are one of the cheapest vegetables; this recipe turns a bag of them into a luxurious stew.