Viennese Goulash (Wiener Rindsgulasch) Recipe

Name: Viennese Goulash (Wiener Rindsgulasch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a large pot and brown the beef cubes.
2
Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
3
Add the tomato paste, paprika and the rest of the seasonings and stir well.
4
Add the stock and stir well again.
5
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.
6
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).

1479

kcal

Calories

101

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Viennese Goulash (Wiener Rindsgulasch) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Viennese Goulash (Wiener Rindsgulasch)

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