Viennese Goulash 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.

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

Ingredients

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

TRADITIONAL VIENNESE GOULASH

Traditional Viennese Goulash image

Hearty beef & paprika stew

Provided by atimetotaste2020

Categories Main Course

Number Of Ingredients 12

Ingredients

1 kg beef ((shank or stewing beef is best))
160 ml vegetable oil
800 g onion ((roughly 7 medium onions))
1 tbsp vinegar
60 ml water
50 g paprika
2 garlic cloves
1 tsp marjoran
1 tsp caraway seeds
1 tsp salt
1 tbsp tomato puree
water ((to add to sauce continuously) )

Steps:

Heat the oil over medium heat in a large saucepan. Meanwhile, peel and half the onions. Cut them into thin strips and add to the hot oil.
Stirring often, lightly fry the onions until they become soft and have developed a golden colour, about 10 minutes.
Add the paprika and toast for 30 seconds. Deglaze the saucepan with the vinegar diluted in 60 ml of water. Allow to steam for 1-2 minutes.
Add the beef, salt, herbs and tomato puree. Stir to coat all beef pieces, then turn down the heat to medium low. Partially cover the saucepan and let the meat steam in the sauce for 15 minutes. Add a little extra water if the bottom of the pan starts to show.
When the outside of the beef pieces is cooked but the centre is still uncooked, add enough water to cover the beef pieces completely. Cook uncovered on a low heat for 1.5 hours.
Optional: gently remove the beef and, using an immersion blender, puree the sauce until smooth. Add the beef back to the sauce and serve.

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