Description
This authentic Beef Goulash recipe features tender stewing beef simmered low and slow in a rich, deeply flavored sauce made with caramelized onions, garlic, paprika, caraway seeds, and a splash of red wine. Perfectly balanced with a tangy hint of red wine vinegar and the earthy aroma of marjoram, this hearty Hungarian-inspired stew is a comforting classic ideal for gatherings or cozy dinners. Serve it alongside potatoes and a crisp green salad for a complete meal.
Ingredients
Scale
Vegetables and Aromatics
- 800 g onions, chopped
- 2-3 cloves garlic, chopped
Fat and Seasonings
- 2 tbsp clarified butter (ghee)
- 2 tbsp tomato paste
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- Salt to taste
Liquids
- 100 ml red wine
- 100 ml beef broth (plus extra if needed)
- 1 tbsp red wine vinegar
Protein
- 1 kg stewing beef, cut into cubes
Instructions
- Prepare and sauté onions and garlic: Chop the onions and garlic finely. Heat the clarified butter (ghee) in a Dutch oven or large pot over low heat. Add the onions and garlic and cook slowly for about 10 minutes until softened but not browned. Then, use an immersion blender to puree the onion-garlic mixture directly in the pot for a smooth texture.
- Add tomato paste and reduce wine: Stir in the tomato paste and increase the heat slightly. Roast the tomato and onion puree for about 2 minutes to develop flavor. Pour in the red wine and allow it to reduce, intensifying the sauce base.
- Add spices, vinegar, and broth: Mix in the caraway seeds, sweet paprika, smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Turn the heat down to low and simmer for 5 minutes to blend the flavors.
- Add beef and simmer low and slow: Gently add the beef cubes to the pot, making sure they are barely covered with liquid. Add additional beef broth if necessary to cover the meat. Cover the pot with a lid and let the goulash simmer gently over low heat for 2 to 3 hours, or until the beef is tender and the sauce has thickened beautifully.
- Season and serve: Taste and adjust the salt as needed. Serve the rich Viennese Beef Goulash hot, accompanied by boiled or mashed potatoes and a fresh green salad for a complete, hearty meal.
Notes
- Using clarified butter (ghee) adds a richer flavor and has a higher smoke point than regular butter.
- Pureeing the onions and garlic helps create a smooth, thick base for the sauce.
- Reducing the red wine intensifies the depth of flavor in the goulash.
- Low and slow simmering is key for tender meat and a well-developed sauce.
- You can substitute stewing beef with chuck roast cut into cubes for a similar texture.
- Adjust paprika quantities based on your heat preference, using more smoked paprika for a smokier taste.
