Viennese Beef Stew (Gulasch Wiener Art)

1. 1

   ["In a big pot (I use a dutch oven) heat up the butter and add the chopped onions. The onions can be in big pieces, they will be dissolved at the end.", "Fry the onions in the butter until they are soft, about 8-10 minutes.

2. 2

   Add the meat and brown on all sides.", "Fill a pitcher or something similar with water and have it ready next to the oven. Remove the pot from the heat and stir in the paprika powder and then some water so that everything is covered. The paprika easily turns bitter if it burns so I prefer to do it off the heat.", "Add the caraway seeds and the tomato paste.

3. 3

   If you use carrots, add them now.

4. 4

   Stir so distribute everything evenly. Then add more water until everything in the pot is submerged under an inch of water.", "Cover the pot and bring to boil.

5. 5

   Turn the heat down, take off the lid and let the stew simmer for a few hours, at least 4. Stir once in a while. Add more water if the stew gets dry, you want a sauce to develop. Around hour 4 the stew will turn to a brownish color. Turn off the heat and let it rest for one more hour."]

* Per serving · 4 servings · Values may vary.

No additional tips available.