Please choose Language or Country

Viennese Goulash... an exquisite delight

A dietary staple adopted from Hungary during the emperor's day - diced meat and vegetables are put in a stew together. There are dozens of variations, from "gravy goulash" to "fiacre goulash".
Coachman's goulash © oesterreich_werbung_Wolfgang_SchardtCoachman's goulash © oesterreich_werbung_Wolfgang_Schardt

Ingredients for 6-8 servings

  • 1.5 kg beef shank
  • 1.25 kg onions
  • 150 g dripping or oil
  • 2 Tbsps tomato paste
  • 4 Tbsps paprika powder, sweet
  • 2 cloves of garlic
  • a little lemon rind, grated
  • apple vinegar
  • 2 juniper berries, pressed
  • pinch of marjoram
  • pinch of ground caraway seeds
  • pinch of sugar
  • ground pepper
  • salt
  • 2 Tbsps flour
  • approx. 2 l water

How to make it:

How to make it: Slice onions. Cut the meat into cubes, approx. 50 g each. Heat the dripping in a large pot and fry the onions until golden brown. Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 litre of water. Bring to boil then and add cubed meat and let stew for about 2 1/2 hours. Stir repeatedly and add water if necessary.
When the meat is almost done, stir well and add the rest of the water. Let cook for a while longer then add salt to taste. Mix the flour with a bit of water, stir and add to the goulash to bind.

Suggested side dishes: Fresh bread rolls or salt potatoes.

Recipe is taken from The new Sacher cookbook - Favorite Austrian dishes.
Find out more about the famous Sacher Cafe

image copyrights

The main purpose of the two main domains and is the promotion of Austria as a holiday destination.