Description
This traditional Viennese Beef Goulash recipe offers a rich, hearty stew made with tender beef, caramelized onions, and a blend of smoky and sweet paprika. Slowly simmered for hours, the dish boasts deep flavors enhanced by red wine and marjoram, perfect for a comforting family meal served alongside potatoes and green salad.
Ingredients
Scale
Base
- 800 g onions, chopped
- 2-3 cloves garlic, chopped
- 2 tbsp clarified butter (ghee)
Flavorings and Liquids
- 2 tbsp tomato paste
- 100 ml red wine
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- 100 ml beef broth
- 1 tbsp red wine vinegar
- Salt to taste
Main Ingredient
- 1 kg beef (stewing beef, cut into cubes)
Instructions
- Prepare onions and garlic: Chop onions and garlic finely. Heat clarified butter in a Dutch oven or large pot over low heat. Add onions and garlic and fry gently for about 10 minutes until soft but not browned.
- Puree and cook tomato paste: Reduce heat and use an immersion blender to puree the onion-garlic mixture until smooth. Add tomato paste and increase heat to medium. Roast the tomato-onion puree for about 2 minutes to develop flavor, then pour in red wine and allow it to reduce slightly.
- Add spices and broth: Stir in caraway seeds, sweet paprika, smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Lower heat and simmer gently for 5 minutes to meld flavors.
- Add beef and simmer: Add the cubed beef to the pot, ensuring it is just barely covered with liquid. Add additional beef broth if necessary. Cover the pot with a lid and simmer on low heat for 2 to 3 hours until the meat is tender and the sauce is thick.
- Season and serve: Season the goulash with salt to taste. Serve hot accompanied by boiled or mashed potatoes and a fresh green salad for a complete meal.
Notes
- Use stewing beef for best results; it becomes tender and flavorful after long simmering.
- Clarified butter (ghee) helps bring out the richness without burning the spices.
- If you don’t have an immersion blender, finely chop the onions and garlic before cooking or blend in a regular blender.
- Adjust paprika amounts based on your preference for smoky or sweet notes.
- Letting the wine reduce properly enhances the depth of the sauce.
- Slow simmering on low heat is key to tender meat and a thick, flavorful sauce.
