Simple Viennese Beef Goulash

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READY IN: 5hrs
Recipe by D. Todd Miller

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.

Ingredients Nutrition


  1. 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.
  2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
  3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
  4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
  5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).

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