A deeply savory paprika-braised beef stew with a mountain of caramelized onions, thicker and less soupy than its Hungarian cousin.
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.
Serves 6
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.
Push the onions aside, add the beef cubes, and brown on all sides.
Remove the pot from heat, stir in paprika, tomato paste, garlic and caraway seeds, then return to low heat briefly.
Add vinegar and stock, then bay leaves. Bring to a simmer.
Cover and simmer gently for 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened and darkened.
Remove bay leaves, season with salt, and serve hot with bread dumplings.
Caramelize the onions fully and patiently — the sheer volume of onions used is what gives Wiener Gulasch its characteristic thick, dark, sweet-savory body.
Always pull the pot off heat before adding paprika to avoid scorching it and turning it bitter.
This stew, like most paprika-based braises, tastes even better the next day after resting.
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.
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.
Wiener 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.
Wiener Gulasch is thicker, more of a stew than a soup, uses a much larger proportion of onions, and is traditionally served with bread dumplings rather than as a brothy soup.
It was added directly to a hot pan and scorched — always pull the pot off heat first when adding paprika.
Yes, caramelize the onions and brown the beef on the stovetop first, then transfer to a slow cooker on low for 6 hours.
Per serving (420g / 14.8 oz) · 6 servings total
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