{"id":1470,"date":"2018-03-16T19:29:00","date_gmt":"2018-03-16T18:29:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1470"},"modified":"2025-09-04T11:43:14","modified_gmt":"2025-09-04T09:43:14","slug":"wiener-saftgulasch","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/wiener-saftgulasch\/","title":{"rendered":"Vienna-style goulash stew"},"content":{"rendered":"

Spring is approaching, but with the current weather and temperatures that are too low for the season, you wouldn't know it. My home is slowly filling up with tulips, which brighten up the grey days for me. It's about time we could spend time outside again. And without a jacket, please!
The only advantage of enduring a few more cold days is that these are the last days to enjoy winter comfort food. Admittedly, goulash is always a good choice. But even so, it's not really something you crave during the warmer months. That's why it's absolutely perfect right now, with stormy westerly winds and temperatures below 5 degrees!
My favourite goulash is \"Wiener Saftgulasch\". The onion juice makes it so wonderfully creamy and flavourful.<\/p>\n\n\n\n

Achieved through tears<\/h3>\n\n\n\n

This type of goulash is characterised above all by the high proportion of onions in the goulash juice. This is a hit in terms of taste, but it has one major disadvantage: peeling the onions. So if you have a partner who likes to take a back seat when it comes to cooking but is a good kitchen assistant (yes, they do exist), now you know which job you should delegate.
In my all-in-one role, from chef de cuisine to dishwasher, I unfortunately cannot avoid peeling and chopping onions myself. So when I say that my goulash contains my tears, that is entirely accurate. There may be a bit of mascara in there too. Hey \u2013 you always need a secret ingredient! (In response to the question: \u2018I followed your recipe exactly, but I just can't get it as good as you do!\u2019 ... Well, here's the secret: Maybelline Colossal 100% Black.)<\/p>\n\n\n\n

Peeling two kilograms of onions is really no fun. Or rather, it used to be no fun. Here's a little tip for a gadget that really pays off in the kitchen: a Nicer Dicer\u00ae. Just a little unpaid advertisement here. But this thing is a hit, and suddenly it's no longer a problem when you have to chop large quantities of vegetables. It's three times faster! I really can't live without it anymore.<\/p>\n\n\n\n

\"Wiener<\/figure>\n\n\n\n

The more goulash, the better it gets<\/h3>\n\n\n\n

It's a simple fact. Small quantities don't taste good. So when I make Wiener Saftgulasch, I make enough for a whole company. We eat it for two days, then I freeze the rest in individual portions and put them in the freezer. If you have an extra freezer, you have a clear advantage. I really like this pre-cooking method. When you don't feel like standing in the kitchen, you just go to the freezer, choose a homemade meal, defrost it and you're done. No need for ready meals or delivery services. It's also ideal for the office: put the frozen portion in the fridge the day before, take it to work the next day, and you'll be the envy of your sausage roll-eating colleagues.<\/p>\n\n\n\n

Of course, if you have a small refrigerator with only one freezer compartment, pre-cooking becomes difficult. In this case, simply halve the quantities specified for the Viennese goulash and you won't have to worry about cooking for the next two days. That's handy too.<\/p>\n\n\n\n

Also ideal: as lunch for relatives visiting at the weekend. Simply prepare it a day or two in advance, and you won't be left alone in the kitchen while your guests happily sip their welcome Prosecco.<\/p>\n\n\n\n

<\/div>\n\n\n
<\/div>
\n
\n
\n
\"Wiener<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Vienna-style goulash stew<\/h2>\n
<\/div>\n \n
<\/div>\n
A classic Viennese goulash recipe with thick gravy made from onions as the main ingredient. Also ideal for freezing.<\/span><\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Kochzeit <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>10<\/span> Servings<\/span><\/span><\/div><\/div>
Course: <\/span>Main course<\/span><\/div><\/div>
Cuisine: <\/span>Austrian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 2<\/span> kg<\/span> beef goulash meat<\/span> in large cubes<\/span><\/li>
  • 2<\/span> kg<\/span> onions<\/span><\/li>
  • 50<\/span> ml<\/span> Essig<\/span><\/li>
  • 6<\/span> table spoons<\/span> sweet paprika powder<\/span><\/li>
  • 1<\/span> litres<\/span> beef stock<\/span><\/li>
  • 100<\/span> g<\/span> tomato paste<\/span><\/li>
  • 6<\/span> cloves<\/span> garlic<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 2<\/span> tbsp.<\/span> ground caraway<\/span><\/li>
  • 2<\/span> table spoons<\/span> dried marjoram<\/span><\/li>
  • 1<\/span> lemon<\/span> the peel<\/span><\/li>
  • Oil for frying, salt, pepper, beef stock powder if desired<\/span><\/li>
  • parsley<\/span> fresh<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
    \n

    Method
    <\/div> <\/h3>
    <\/div>
    1. Peel and chop the onion. Finely chop the garlic cloves as well. Prepare all ingredients.<\/span><\/div><\/li>
    2. Heat a generous amount of oil in a large pot and fry the onion until browned.<\/span><\/div><\/li>
    3. Quickly stir in the paprika powder, then deglaze with the vinegar and beef stock.<\/span><\/div><\/li>
    4. Cover and steam until the onions are soft (approx. 15 minutes).<\/span><\/div><\/li>
    5. Either pur\u00e9e or strain the onion. Straining will make the goulash sauce completely smooth. If you only pur\u00e9e the onion, it will retain some texture.<\/span><\/div><\/li>
    6. Add all the other ingredients and mix well.<\/span>
      <\/div>Simmer the goulash gently for 2 to 3 hours until the meat is tender.<\/span><\/div><\/li>
    7. Season the goulash with salt, pepper and beef stock powder.<\/span><\/div><\/li>
    8. It is best to leave it to infuse overnight in a cool place and boil it again the next day. <\/span>
      <\/div>Serve sprinkled with fresh parsley.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
      <\/div>\n

      Notes<\/h3>
      <\/div>
      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.<\/span>
      <\/div>\nGoulash goes wonderfully with bread dumplings, dumplings or tagliatelle or fusilli tossed in butter.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n\n\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      The secret ingredient in my goulash? Maybelline mascara \u2013 and a good dose of patience when chopping onions.<\/p>","protected":false},"author":3,"featured_media":3482,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":689,"footnotes":""},"categories":[773],"tags":[798],"class_list":["post-1470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-hauptspeisen"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=1470"}],"version-history":[{"count":3,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1470\/revisions"}],"predecessor-version":[{"id":3486,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1470\/revisions\/3486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/3482"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=1470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=1470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=1470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}