Wiener Saftgulasch
Wiener Saftgulasch, from above
Non vegVienna

Wiener Saftgulasch

As much onion as beef, cooked until the onions vanish into a glossy red gravy.

180 minTime
46 gProtein each
mediumSpice
Vienna's goulash2 chapters · 1 min read

Make it your way

Grandma's wayAs much onion as beef, finished with garlic, marjoram and lemon zest.
The original
478kcalsame
46 gproteinsame
5 gfibresame
180minutessame

Wiener Saftgulasch.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg shin, in large cubes
Onion1 kg, thinly sliced
Cooking oil (vegetable oil)3½ tbsp
Paprika3 tbsp sweet paprika
Tomato puree2 tbsp tomato paste
Vinegar1 tbsp
Caraway seeds1 tsp, crushed
Dried marjoram1 tsp
Garlic4 cloves
Lemonzest of 1
Waterabout 3 cups
Saltto taste

Method

5 steps
  1. 1Fry the onions slowly in oil until deep golden brown.
  2. 2Take off the heat, stir in paprika and tomato paste, then quickly add the vinegar and a splash of water.
  3. 3Add beef, caraway, salt and enough water to almost cover. Simmer covered on low.
  4. 4Crush garlic, marjoram and lemon zest together and stir in for the last 15 minutes.
  5. 5Uncover and simmer until the gravy is thick and glossy with red fat on top.
Serve it like this

Serve in a deep plate with a Semmelknödel or crusty roll, a fried egg and pickle on top for the Fiaker style.

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Make it a meal

What goes with Wiener Saftgulasch: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Semmelknödel45 min
On the side Spätzle25 min
A little snack Bread rolls40 min
To drink Masala chai10 min
Something sweet Sachertorte120 min
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