Authentic Viennese Goulash (Wiener Fiakergulasch)

Recipe by gemini08
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement