Description

This classic Viennese Beef Goulash recipe features tender stewing beef slowly simmered in a rich sauce of paprika, onions, garlic, and red wine. The dish is slowly cooked to perfection, allowing the flavors to meld into a hearty, comforting stew that’s perfect for a satisfying meal. Served best with potatoes and a fresh green salad, this goulash is a timeless recipe ideal for family dinners.

Ingredients

Scale

Main Ingredients

800 g onions, chopped
2-3 cloves garlic, chopped
2 tbsp clarified butter (ghee)
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 (plus more if needed)
1 tbsp red wine vinegar
1 kg stewing beef, cut into cubes
Salt to taste

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Instructions

Prepare onion and garlic base: Chop onions and garlic finely. Heat clarified butter in a large dutch oven or heavy pot over low heat, then fry the onions and garlic gently for about 10 minutes until soft and translucent.
Blend and roast: Reduce heat and puree the onion and garlic mixture using an immersion blender until smooth. Add tomato paste to the pot and increase heat slightly. Roast this mixture for about 2 minutes to develop flavor.
Deglaze and add spices: Pour in the red wine and allow it to reduce slightly. Then stir in caraway seeds, sweet and smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Let this simmer gently over low heat for 5 minutes for the flavors to meld.
Add beef and simmer: Add the cubed beef to the pot, ensuring it is just covered with liquid. Add extra beef broth if necessary. Cover the pot with a lid and let the goulash simmer slowly on low heat for 2 to 3 hours, or until the beef is tender and the sauce has thickened.
Season and serve: Taste the goulash and adjust salt as needed. Serve hot with boiled or mashed potatoes and a green salad for a classic meal.

Notes

Use a heavy-bottomed pot or dutch oven for even heat distribution to prevent burning.
The slow simmering process is essential for tender beef and rich flavor.
Adjust the paprika types and amounts to your spice preference.
Red wine enhances the depth but can be substituted with additional beef broth if preferred.
Pureeing the onions and garlic creates a smooth sauce texture.