Description

This classic Viennese Beef Goulash recipe offers a rich, slow-simmered stew bursting with deep flavors of paprika, caraway seeds, and marjoram. Tender cubes of stewing beef are cooked low and slow in a luscious sauce made with caramelized onions, garlic, tomato paste, red wine, and beef broth. Perfectly hearty and comforting, this goulash is ideal for a warming family meal served alongside potatoes and a crisp green salad.

Ingredients

Scale

Vegetables & Aromatics

800 g onions, chopped
2-3 cloves garlic, chopped

Fats & Liquids

2 tbsp clarified butter (ghee)
100 ml red wine
100 ml beef broth
1 tbsp red wine vinegar

Spices & Seasonings

1 1/2 tsp caraway seeds
4 tbsp sweet paprika
1/2 tbsp smoked paprika
1 tbsp marjoram
Salt to taste

Other

2 tbsp tomato paste
1 kg stewing beef, cut into cubes

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Instructions

Prepare the base: Chop the onions and garlic finely. Heat the clarified butter in a Dutch oven or large pot over low heat, then add the onions and garlic and fry gently for about 10 minutes, allowing them to soften and caramelize without browning.
Purée and roast: Reduce the heat and use an immersion blender to purée the onion-garlic mixture until smooth. Stir in the tomato paste, turn the heat up slightly, and roast the mixture for about 2 minutes to deepen its flavor. Then add the red wine and allow it to reduce slightly for a rich base.
Add spices and liquids: Stir in the caraway seeds, sweet paprika, smoked paprika, marjoram, and red wine vinegar. Pour in the beef broth and simmer gently on low heat for 5 minutes to infuse the flavors.
Add the beef: Place the beef cubes into the pot, ensuring they are barely covered with liquid. If needed, add additional beef broth to just cover the meat.
Slow simmer: Cover the pot with a lid and let the goulash simmer very gently on low heat for 2 to 3 hours until the beef is tender and the sauce has thickened beautifully. Stir occasionally to prevent sticking and check seasoning, adjusting salt to taste.
Final serving: Serve the hearty goulash hot, accompanied by boiled or mashed potatoes and a fresh green salad for a classic and satisfying meal.

Notes

For a deeper flavor, choose good-quality stewing beef with some marbling.
If you don’t have an immersion blender, you can finely chop the onions before cooking instead.
The slow cooking time is essential for tender meat and a rich sauce, so avoid rushing this step.
Adjust the amount of paprika to your taste—more smoked paprika adds a smoky depth.
Leftovers reheat well and flavors often improve the next day.
Can be thickened further by simmering uncovered for the last 20 minutes if desired.