Authentic Viennese Goulash (Wiener Fiakergulasch)
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!
- Ready In:
- 1hr 30mins
- 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)
- 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.
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This was the best goulash I've ever tried! Even DH, who is not really fond of goulash, admitted "yeah, more than four stars, and you can make it again anytime" which is a huge compliment! And I'm definitely going to make this again!! Thanks for sharing!<br/>It was made with recipe #475365 as a side which made a perfect match for our taste.<br/>Made for More Than Sauerkraut And Dumplings Tag Game / German Forum.
I made this tonight with "Spaetzle With Gruy?re and Caramelized Onions" by ncMysteryShopper, and these recipes have pretty much changed my overall opinion of German food. This Viennese Goulash was delicious! I really liked it. It cooks up to such a beautiful color, and though I thought that the onions sounded like a lot, when you cook them down it is just right. I didn't change anything except to add some mushrooms. Of course the real connoisseur of this cuisine is my husband who said I had to give it 5 stars - with which I agreed. Great job, I may try more recipes like these and now our upcoming Germany trip does not sound like such a good time to diet!