Wiener Gulasch (Austrian Beef Goulash)

About This Recipe

Wiener Gulasch is a real, traditional Austrian dish, known as Austrian Beef Goulash. A deeply savory paprika-braised beef stew with a mountain of caramelized onions, thicker and less soupy than its Hungarian cousin.\n\nWiener Gulasch developed as a distinctly Viennese adaptation of Hungarian gulyás, brought into Austria through the Austro-Hungarian empire's culinary exchange, evolving into a thicker stew served over bread dumplings rather than as a soup.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1 kgbeef chuck(cubed)
• 1 kgyellow onions(thinly sliced)
• 4 tbsplard or neutral oil
• 3 tbspsweet Hungarian paprika
• 1 tbsptomato paste
• 3garlic cloves(minced)
• 1 tspcaraway seeds
• 2 tbspwhite vinegar
• 600 mlbeef stock
• 2bay leaves
• 1 tspfine sea salt(to taste)
• 8bread dumplings (semmelknödel)(to serve)

Instructions

1. 1

   Caramelize the onions

   Heat lard in a heavy pot and cook the sliced onions over medium-low heat for 25 minutes, stirring often, until deeply golden and soft.

2. 2

   Brown the beef

   Push the onions aside, add the beef cubes, and brown on all sides.

3. 3

   Bloom the paprika

   Remove the pot from heat, stir in paprika, tomato paste, garlic and caraway seeds, then return to low heat briefly.

4. 4

   Build the braise

   Add vinegar and stock, then bay leaves. Bring to a simmer.

5. 5

   Braise long

   Cover and simmer gently for 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened and darkened.

6. 6

   Serve

   Remove bay leaves, season with salt, and serve hot with bread dumplings.

Variations

• •

  Some versions add a splash of dark beer instead of part of the stock for extra depth.

• •

  Serve over spaetzle instead of bread dumplings for a different traditional pairing.

• •

  A spicier version adds a spoonful of hot paprika alongside the sweet.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions