Viennese Beef Goulash
by Tavolino
A classic Austrian beef goulash that becomes exceptionally tender through long braising and develops a rich, thickened sauce. It tastes best on the second day.
Ingredients
- Beef (beef shank or shoulder) 1 kg
- Onions 500 g
- Lard 2 tbsp
- Juniper berries 5 pieces
- Marjoram 1 tsp
- Caraway seeds (whole) 1 tsp
- Sugar 1 tsp
- Pepper 1/2 tsp
- Salt 1 tsp
- Paprika (sweet) 3 tbsp
- Tomato paste 2 tbsp
- Garlic cloves 2 pieces
- Organic lemon zest 1/2 piece
- Vinegar 2 tbsp
- Water approx. 1.5 liters
- All-purpose flour 2 tbsp
Preparation
- 1
Cut the beef (1 kg beef shank or shoulder) into approx. 3 cm cubes.
- 2
Peel the onions (500 g) and finely dice them. Finely mince the garlic cloves (2 pieces) as well.
- 3
Melt the lard (2 tbsp) in a large pot over medium heat.
- 4
Sauté the diced onions in the lard until golden brown. This takes about 20 minutes, stirring occasionally.
- 5
Add the sugar (1 tsp) and let the onions caramelize briefly.
- 6
Stir in the paprika (3 tbsp) and immediately deglaze with a splash of vinegar (2 tbsp).
- 7
Add the tomato paste (2 tbsp), garlic, juniper berries (5 pieces), marjoram (1 tsp), caraway seeds (1 tsp), salt (1 tsp), pepper (1/2 tsp), and lemon zest (1/2 piece) to the goulash base.
- 8
Add the beef to the pot and sear briefly until it takes on some color.
- 9
Pour in water (approx. 1.5 liters) until the meat is just covered.
- 10
Cover the pot and let the goulash braise over low heat for about 2 hours, until the meat is very tender.
- 11
Whisk the all-purpose flour (2 tbsp) with a little cold water until smooth and stir into the sauce to thicken it.
- 12
Simmer the goulash uncovered for another 10 minutes until the desired consistency is reached.
- 13
Adjust seasoning and ideally let it rest until the next day.