Viennese Beef Goulash (Wiener Saftgulasch)

About This Recipe

Viennese goulash (Wiener Saftgulasch) is a distinct and sophisticated cousin of the Hungarian original that has become one of the most beloved dishes of Viennese coffeehouse culture. The key differences from Hungarian goulash are: the onion quantity is enormous (equal weight to the meat), and the onions are cooked down until they almost dissolve into the sauce, creating a naturally thick, almost silky consistency without flour. The sauce is very dark, intensely paprika-flavoured and slightly sweet from the caramelised onions. It is served with Semmelknödel (bread dumplings) or simply with crusty bread to mop the extraordinary sauce. The dish appears on virtually every Viennese Gasthaus and Kaffeehaus menu and is considered quintessential Viennese comfort food.

Ingredients

Serves 6

• 1 kgbeef shin or chuck(cut into 5cm cubes)
• 1 kgonions(finely sliced)
• 3 tbspsweet Hungarian paprika
• 1 tbsphot paprika
• 1 tbsptomato paste
• 1 tspcaraway seeds(crushed)
• 2garlic cloves(minced)
• 1 tbspwhite wine vinegar
• 500 mlbeef stock or water
• 4 tbsplard or vegetable oil
• 1bay leaf
• 1 striplemon zest

Instructions

1. 1

   Caramelise onions

   Cook sliced onions in lard over medium-low heat for 30–40 minutes until deeply golden and caramelised, stirring frequently.

   The onions must be genuinely caramelised — this is the foundation of the sauce's depth and sweetness.

2. 2

   Add paprika

   Remove pan from heat momentarily. Add both paprikas and caraway. Stir quickly (30 seconds max — paprika burns in seconds). Add tomato paste and vinegar.

3. 3

   Brown beef and build

   Add beef cubes. Stir to coat in the paprika-onion mixture. Add stock, bay leaf and lemon zest. Bring to a simmer.

4. 4

   Braise slowly

   Cover and simmer on the lowest possible heat for 1.5–2 hours until beef is very tender and the sauce is thick and glossy. The onions will have largely dissolved into the sauce.

5. 5

   Season and serve

   Remove bay leaf and lemon zest. Taste and season. The sauce should be thick, dark and richly flavoured. Serve with bread dumplings or crusty bread.

Variations

• •

  Fiakergulasch — the Vienna cab driver's version: top with a fried egg and a pickle slice.

• •

  Add 200ml sour cream in the last 5 minutes for a richer sauce.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Dramatically better the next day. Refrigerate up to 5 days. Freeze up to 3 months.

Frequently Asked Questions