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This traditional recipe for Viennese Beef Goulash is a real family favorite and hands down the best goulash recipe out there. A hearty, warming beef stew with lots of onions and a thick savory sauce flavored with paprika, caraway seeds and marjoram.
This traditional Austrian Beef Goulash is the best Goulash recipe ever!
Today I share with you one of my most beloved recipes! Goulash! My whole family is crazy about this Austro-Hungarian Beef Stew and no matter how much I make, it never lasts as long as it should. Trust me, this is the best goulash recipe ever!
What is Goulash and where does it come from?
Goulash is a hearty soup or stew with pork or beef, usually seasoned with sweet paprika and other spices like caraway seeds and marjoram. Originating from medievalHungary, goulash is an extremely popular meal in Central Europe but also in other parts of Europe.
What I show you today is not a Hungarian goulash buta traditional Austrian recipe – Yes, whilegoulash obviously originated in Hungary, Vienna made its own version and IT IS OUTRAGEOUS.
Indeed, theHungarian goulash is rather thin compared to its Austrian cousin!
Why this is the best Goulash recipe ever:
What makes this Viennese Beef Goulash Recipe special is the thick, savoury sauce! The interesting thing is that the sauce is actually mostly onions – sounds weird, right? Believe me, it’s crazy good!
The secret to getting this beautiful flavorful onion sauce is to saute the onions and garlic and puree (!!) them before adding paprika and spices.
The meat is not fried but actually added raw to this onion puree. It sounds strange but I promise, you’ll end up with the most tender meat ever!
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Tips for making the best beef goulash:
The key to tender meat and a savoury, round sauce is slow cooking!
I like to cookmy Viennese Beef Goulash in a Dutch oven, which I just put into a 300 F hot oven with the lid on after adding the meat. The beef releases its delicious juices over time and after 2,5 hours of simmering in this incredible beef- and onion sauce, the beef is super tender.
The signature goulash flavour comes from a perfectly balanced mix of sweet and smoked paprika along with some caraway seeds and marjoram.
I usually cook a big portion ofGoulash because it’s also one of those dishes that’s even better as a “leftover”! You can simply serve it on top of pasta or just throw in more veg to “stretch” it a bit.
Variations on this traditional goulash recipe:
- You can use pork instead of beef but make sure to cook it only for about 1,5 hours, or until the pork is tender.
- This goulash recipe can also be made in a slow cooker. Follow steps 1 to 3, add all ingredients to a slow cooker and cookon HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- If you cannot find marjoram, use oregano instead!
- Add potatoes, red bell pepper, carrots, or mushrooms to add some bulk to this beef goulash!
FAQ:
What to serve with this traditional Goulash?
This succulent beef goulash is traditionally served with bread dumplings called “Semmelknodel” (here’s a great recipe) and a green salad. I prefer to serve it with potatoes and a side salad.
Can leftover goulash be frozen?
You can freeze leftover goulash in an airtight container.Use the frozengoulashup within three months. When you want to eat some, run warm water around the outside of the freezer container, and remove thefrozen goulashto either a pot or microwave safe dish for heating.
★ Did you make and love this goulash recipe? Give it your review below! And make sure to share your creations bytagging me on Instagram!
The best Beef Goulash recipe
This traditional beef goulash from Austria is THE BEST GOULASH RECIPE EVER! The secret? Many onions and slow cooking in a dutch oven or slow cooker!
CourseMain Course
CuisineAustrian, German, Hungarian
KeywordAustria, beef, best, easy, goulash, Hungary, onions, slow cooker
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 6 people
Calories 340 kcal
Ingredients
- 800gonions
- 2 -3clovesgarlic
- 2tbspclarified butterghee
- 2tbsptomato paste
- 100mlred wine
- 1 1/2tspcaraway seeds
- 4tbsppaprikasweet
- 1/2tbsppaprikasmoked
- 1tbspmarjoram
- 100mlbeef broth
- 1tbspred wine vinegar
- 1kgbeefstewing beef, cut into cubes
- salt to taste
Instructions
Choponions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.
Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.
Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.
Serve with potatoes and a green salad.
Recipe Notes
Note:Use Hungarian paprika powder - and add your liquids right after adding the paprika - it will get bitter if fried for too long. Also, even if you're not a fan of caraway seeds, add at least a bit. It does not stand out at all but is quintessential for flavour! (Plus, it helps with digestion and eventual gasfrom the onions)
