Wiener Saftgulasch Zwiebeln Rind (Print Version)
# Ingredients:
→ Seasoning & Flavor
01 -
1 tsp vinegar
02 -
50 g sweet paprika powder
03 -
1 tbsp tomato paste
04 -
1 tsp dried marjoram
05 -
1 tsp whole caraway seeds
06 -
3 cloves garlic, finely chopped
07 -
0.5 L beef broth
08 -
1 tbsp stew spice blend
09 -
1 tsp chili paste (something like Stekovics)
10 -
A pinch of tomato tapenade
→ Main Ingredients
11 -
1 kg pasture-raised beef chuck, cut in 2 cm cubes
12 -
1 kg onions, peeled and thinly sliced into rings
13 -
150 g Mangalitza pork lard
# Instructions:
01 -
Let the stew juices nearly cook away during braising, topping up broth only if you need to. Right at the end, add chili paste for a little kick and boost the flavor with more paprika or stew seasoning if you want. Once a shiny fat layer sits on top, you're all set.
02 -
Keep things on medium heat and let everything simmer for around 2 hours, lid mostly off. Pour in broth bit by bit so the meat just stays barely covered. Add liquid as needed. You want the meat to steam, not swim.
03 -
Finely chop that garlic, crush it up with marjoram, caraway, and a little salt. Stir this aromatic mix into the pot with the beef cubes and, if you’ve got it, toss in some tomato tapenade. Blend it all in well.
04 -
Move the pot back over low heat. Stir in tomato paste. Let it cook out for about 2 minutes. Splash in some broth and gently mix. Bring it all up to a gentle simmer.
05 -
Dice your beef into 2 cm cubes if you haven’t yet. Hit the browned onions in the pot with the vinegar, then stir in your paprika and stew spice. Set the pot off the hob first—paprika hates high heat and can taste burnt.
06 -
Toss your sliced onions and pork lard into a sturdy pot. Stir them over medium heat for about 25 minutes until they're golden, but light in color—not burnt. Stir often so nothing sticks and goes bitter.
# Notes:
01 -
Go for an equal amount of onions and beef if you like it like it's done in Vienna. This makes a rich sauce with no flour needed. Get your onions to a gentle golden brown and don’t let them burn—burnt bits will make things taste off.
02 -
Viennese goulash gets even tastier after a night or two in the fridge, so it’s perfect for meal prep. Store it cold up to a week, or pop it in the freezer to keep longer.
03 -
Always stir in paprika off the heat and at lower temps. That gives you the bold color and great taste without bitterness.