Viennese Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g beef (beef le ham), parried
- 900 g onion (s), finely chopped
- 1 dl oil
- 1 tablespoon tomato paste
- 0.5 liter ½ water
- 4 tablespoon paprika powder, noble sweet
- 2 cloves garlic, pressed
- salt
- Caraway powder
- marjoram
- Lemon peel, finely chopped
- vinegar
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and roast it brown in the hot oil, mix in the paprika powder, stir briefly. Deglaze with a dash of vinegar. Add 1/2 liter of water, steam the onions until soft and then strain them.
- Cut the meat into thick slices. Cover the onions in a suitable saucepan with the pieces of meat, the tomato paste, the pressed garlic and the remaining spices and gently simmer them on the stove or in the oven.
- Correct the liquid with a little water if necessary. The meat should be soft, as it cooks in the hot goulash juice.
- The Viennese juice goulash should have some red fat, the so-called mirror, on the surface at the end.
- Cooking time approx. 2-3 hours.
- Side dish recommendation: boiled potatoes, bread or napkin dumplings.
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