Viennese goulash – beef goulash

The goulash used to be more of a simple soup prepared by the hungarian herdsmen in the puszta by the open fire. At the beginning of the 19th century, the peppery meat dish appeared as a Viennese goulash in the records of Viennese cuisine. In Vienna, many variations were created, such as the salongulasch or Fiakergulasch.

fertiges Menü Rindsgulasch
Beef Goulash CC0 Pixabay

Viennese goulash – Viennese cuisine

The main ingredients of the juice goulash are lean beef and onion. Due to the few ingredients this dish was also cooked in the military. The term “goulash cannon” means a large kettle on a mobile base, which was taken for the supply. The goulash culture that developed during the Austro-Hungarian Monarchy still shapes the gastronomy of the city of Vienna.

Ingredients for a beef goulash

As a rule of thumb: The amount of onions used should reach at least three quarters of the meat weight!

  • 1,5 kg beef
  • 1,25 kg onion
  • 150 g lard (oder oel)
  • 2 EL tomato paste
  • 4 EL paprika (sweet)
  • 2 Garlic cloves
  • some lemon peel (grated)
  • some apple cider vinegar
  • 2 Juniper berries (pressed on)
  • Pinch of marjoram
  • a pinch of caraway (ground)
  • some sugar
  • Pepper (from the grinder)
  • salt
  • 2 tablespoon of flour
  • 2 liter water

Preparation of Viennese goulash

Cut the onions into strips and cut the meat into cubes weighing approx. 50 g. Prepare a large pot and heat up lard or oil. To do this, slowly roast the onions with golden yellow while stirring repeatedly. Add the spices such as cumin, pepper, marjoram, juniper berries, sugar and salt. The paprika powder is stirred in and the tomato paste, garlic and lemon zest are added, which is then quickly quenched with vinegar and about 1 liter of water.

Then let the goulash juice, the goulash soup, boil up. The meat cubes are added and then allowed to simmer for about 2.5 hours. In the course of this time you should stir again and again and if necessary, add some water.

After the steaming time, boil again and season with salt. To adjust the consistency, stir some flour with a little water and add it. As a side dish mostly fresh rolls are added.

Video for preparing a goulash

Sie sehen gerade einen Platzhalterinhalt von Standard. Um auf den eigentlichen Inhalt zuzugreifen, klicken Sie auf den Button unten. Bitte beachten Sie, dass dabei Daten an Drittanbieter weitergegeben werden.

Mehr Informationen

Our cooking tip

You can confidently prepare a little larger quantities. This dish is well chilled and can be enjoyed on several days without problems. Most of the Viennese goulash tastes really good only on the second day. 🙂