Original Austrian Goulash
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Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
6
-
Calories
478 kcal
-
Course
Main Course
-
Cuisine
Austrian
Original Austrian Goulash
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Join me in cooking an authentic Austrian goulash! This recipe comes directly from a friend of mine who is a native Viennese.
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Ingredients
- 1 ⅔ pounds onion yellow or brown
- 2 pounds beef stew a cut from shank or shoulder
- 5 ounces pork lard or canola / sunflower oil
- 1 Tablespoon sweet paprika powder Hungarian style
- 2 cloves garlic peeled and minced
- 1 Tablespoon tomato paste
- 2 teaspoons goulash spices dried marjoram, crushed caraway, yellow lemon zest finely chopped; ratio about 1:1:1
- water for goulash
- 1 teaspoon salt more to taste
- 1 Tablespoon parsley greens chopped, to garnish
Instructions
- Prepare 2 pounds beef stew: Trim any tough bits from the beef, such as ligaments or excess fat. Cut the cleaned beef into 2-inch (5 cm) pieces.
- Peel 1 ⅔ pounds onion and chop it finely. Peel 2 cloves garlic and mince them finely.
- In a heavy-bottomed saucepan, melt 5 ounces pork lard over medium heat. Add the chopped onion and fry until golden brown, stirring frequently. Be careful not to let the onions get too brown or burn, as this will make the goulash taste bitter.
- Add 1 Tablespoon tomato paste and fry for 1 minute. Add 1 Tablespoon sweet paprika powder and stir it in. Make sure the paprika does not fry, as it will burn easily.
- Immediately add the meat cubes, 2 teaspoons goulash spices, minced garlic, and 1 teaspoon salt. Stir until the meat cubes release their liquid, then let the liquid evaporate.
- Add enough water to the saucepan so that the meat is about halfway submerged.
- Cover the saucepan with a lid, leaving a small space on the side for steam to escape.
- Lower the heat so the meat simmers slowly. Check regularly and top up with water as needed to keep the meat half covered with liquid. The meat should braise in its own juices, not boil in water. This method gives the goulash its rich brown color and tender consistency, a hallmark of Viennese inns and restaurants.
- Slowly braise the meat until it is fully tender, which can take up to 3 hours. Once the meat is tender to the core, add enough water to cover it completely. Let it simmer for another 10 minutes or so until you achieve a nice, creamy sauce.
- Serve with boiled potatoes and garnish with chopped parsley greens.
Notes
- SERVING:
- STORAGE:
- The basic recipe makes 6 Portions.
- SERVING: Both boiled potatoes and fluffy bread dumplings make excellent sides. In the evening, a small glass of chilled beer is a popular accompaniment to an Austrian goulash.
- STORAGE: If you have any goulash leftover, let it cool completely before storing it in the fridge in a covered container. It will keep for about 3-4 days.
- As a goulash rule of thumb, goulash tastes better the next day after resting overnight in the fridge.
- Wiener goulash does not contain any flour or roux. The onions cook down completely and provide the necessary thickening.
- Keep in mind that it takes about 3 hours for the beef to soften. The goulash needs this time to develop its desired taste!
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
500mg
(21%)
Potassium
761mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
674IU
(13%)
Vitamin C
11mg
(12%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 500mg | 21% |
| Potassium | 761mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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