Viennese Goulash Wiener Rindsgulasch Recipes

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

Ingredients

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.

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

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

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).

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