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Original Austrian Goulash

Join me in cooking an authentic Austrian goulash! This recipe comes directly from a friend of mine who is a native Viennese.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6
Calories: 478 kcal
Course: Main Course
Cuisine: Austrian

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

    Cup of Yum
  1. 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.
  2. Peel 1 ⅔ pounds onion and chop it finely. Peel 2 cloves garlic and mince them finely.
  3. 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.
  4. 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.
  5. 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.
  6. Add enough water to the saucepan so that the meat is about halfway submerged.
  7. Cover the saucepan with a lid, leaving a small space on the side for steam to escape.
  8. 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.
  9. 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.
  10. 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

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

% 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.