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Viennese Goulash

Prep Time:

30 Minutes

Cook Time:

2 1/2+ Hours


6-8 Servings



About the Recipe

Viennese Beef Goulash is an Austrian classic. It is served with bread dumplings or spaetzle. The goulash tastes even better reheated the next day


  • 100g/3½oz lard

  • 2lb 12oz onions, sliced

  • 2 garlic cloves, grated or finely chopped

  • 1 tbsp tomato purée

  • 2 tbsp sweet paprika

  • 1½ tbsp hot paprika, to taste

  • ½ tsp caraway seeds, crushed in a pestle and mortar

  • 1 tsp brown sugar

  • 1½ tsp salt

  • 12 turns of the black pepper mill

  • 2 tsp cider vinegar

  • 3lb 5oz beef shank, cut into in pieces (simmer bone with dish)

  • 1 tbsp chopped flat leaf parsley

  • soured cream, to serve


Step 1

  • Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water.

Step 2

  • Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.

Step 3

  • Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream

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