Viennese goulash
A rich and hearty traditional beef goulash simmered with paprika, caraway, and garlic until meltingly tender. Perfect served with potatoes or rye bread and topped with a dollop of sour cream.
Updated : 01 July, 2025
Easy
About 20 min.
Ingredients
100 grams
Lard
1.25 kilograms
Onion
2
Garlic
1 tablespoon
Tomato purée
2 tablespoon
Ground paprika
1 tablespoon
Hot pepper, ground
0.5 teaspoon
Caraway
1 teaspoon
Brown sugar
1.5 teaspoon
Salt
1 teaspoon
Ground black pepper
2 teaspoon
Apple cider vinegar
1.5 kilograms
Beef shoulder
1 tablespoon
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat lard in a large pot and cook the onions over medium heat until they become deeply golden and caramelised. Stir in the garlic and cook for another minute, then add tomato purée, both paprikas, crushed caraway seeds, sugar, salt, pepper, and vinegar. Pour in 1 litre (1¾ pints) of water and bring the mixture to a boil.
Step 2
Cut the beef into pieces and add to the pot, reduce the heat, and simmer gently for 2½ hours. Stir occasionally and top up with more water as needed to keep the meat covered. Once the beef is tender, remove it from the pot. If the sauce needs thickening, continue to simmer until reduced to your liking.
Step 3
Serve hot, garnished with chopped parsley and accompanied by new potatoes or rye bread. Finish each portion with a spoonful of soured cream.