Viennese Goulash Wiener Rindsgulasch
Immerse yourself in the rich, comforting flavors of **Viennese Goulash (Wiener Rindsgulasch)**, a classic Austrian dish that brings heartwarming tradition to your table. This slow-simmered beef stew combines tender chunks of stewing beef, sweet caramelized onions, and the vibrant, smoky notes of Hungarian paprika, creating a dish that's as aromatic as it is delicious. Enhanced with earthy caraway seeds, a hint of marjoram, and a touch of white wine vinegar for balance, this goulash achieves its signature depth of flavor through patient cooking. The luxurious broth, thickened naturally by the slow-cooked onions, wraps each bite in satisfying richness. Perfect for pairing with Spaetzle, boiled potatoes, or crusty bread, this hearty recipe is a celebration of Austria’s culinary heritage. Whether you're serving it for a cozy family dinner or a special occasion, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 kg Beef (stewing cuts such as chuck or brisket)
- 750 g Onions
- 3 tablespoons Lard or vegetable oil
- 3 tablespoons Sweet Hungarian paprika
- 1 tablespoon Tomato paste
- 1 teaspoon Caraway seeds
- 3 pieces Garlic cloves
- 1 tablespoon White wine vinegar
- 1.5 liters Beef stock or water
- 2 teaspoons Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Marjoram
- 1 piece Bay leaf
Instructions
Peel and finely dice the onions. This forms the base of the goulash, so take your time to achieve a consistent size.
Cut the beef into bite-sized cubes, about 2-3 cm in size. Set aside.
In a heavy-bottomed pot or Dutch oven, heat the lard or vegetable oil over medium heat.
Add the diced onions and sauté them until they are golden brown. This step may take 15-20 minutes and requires patience, as the caramelization of the onions adds depth to the goulash flavor.
Stir in the paprika powder and immediately deglaze with the white wine vinegar to prevent the paprika from burning and becoming bitter.
Add the tomato paste, caraway seeds, minced garlic, marjoram, and bay leaf. Stir well to coat the onions in the mixture.
Add the beef cubes to the pot and stir to combine. Allow the meat to sear lightly for 3-4 minutes.
Pour in the beef stock or water until the meat is just covered. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the goulash simmer for 2 to 2.5 hours, or until the beef is tender. Stir occasionally, and add a little more stock or water if necessary to keep the meat covered.
Season the goulash with salt and pepper to taste. Adjust seasoning as needed at the end of cooking.
Serve the goulash piping hot, garnished with chopped parsley if desired. It pairs perfectly with Spaetzle, boiled potatoes, or crusty bread.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 9975 mg | 434% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 54.8 g | ||
| Protein | 290.5 g | 581% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 451 mg | 35% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5856 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
