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Vienna-style goulash stew

A classic Viennese goulash recipe with thick gravy made from onions as the main ingredient. Also ideal for freezing.
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Cook Time 1 hour 2 minutes
Kochzeit 3 hours
Servings: 10 Servings
Course: Main course
Cuisine: Austrian
Ingredients Method Notes

Ingredients
  

  • 2 kg beef goulash meat in large cubes
  • 2 kg onions
  • 50 ml Essig
  • 6 table spoons sweet paprika powder
  • 1 litres beef stock
  • 100 g tomato paste
  • 6 cloves garlic
  • 2 bay leaves
  • 2 tbsp. ground caraway
  • 2 table spoons dried marjoram
  • 1 lemon the peel
  • Oil for frying, salt, pepper, beef stock powder if desired
  • parsley fresh

Method
 

  1. Peel and chop the onion. Finely chop the garlic cloves as well. Prepare all ingredients.
  2. Heat a generous amount of oil in a large pot and fry the onion until browned.
  3. Quickly stir in the paprika powder, then deglaze with the vinegar and beef stock.
  4. Cover and steam until the onions are soft (approx. 15 minutes).
  5. Either purée or strain the onion. Straining will make the goulash sauce completely smooth. If you only purée the onion, it will retain some texture.
  6. Add all the other ingredients and mix well.
    Simmer the goulash gently for 2 to 3 hours until the meat is tender.
  7. Season the goulash with salt, pepper and beef stock powder.
  8. It is best to leave it to infuse overnight in a cool place and boil it again the next day.
    Serve sprinkled with fresh parsley.

Notes

Viennese juice goulash is ideal for freezing in portions. This means you always have a homemade meal quickly to hand. That's how the large quantity pays off.
Ansonsten kann man die Angaben problemlos halbieren.
Goulash goes wonderfully with bread dumplings, dumplings or tagliatelle or fusilli tossed in butter.