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Viennese Goulash... an exquisite delight of the Austrian cuisine

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".
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
2 Tbsps flour
approx. 2 l water

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

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