Viennese Goulash Recipe

This recipe for beef goulash is an absolute favorite of mine because it fills the kitchen with a comforting aroma that reminds me of cozy family dinners and is hearty enough to satisfy even the biggest appetites. Plus, the combination of sweet paprika and caraway seeds gives it a delightful depth of flavor that makes every bite feel like a warm hug from the inside.

A nourishing dish replete with deep flavors is hard to beat, and Viennese Goulash is just that. This recipe features 2 pounds of tender beef chuck, tossed together with 2 gorgeous onions, a couple cloves of garlic, and, wait for it, 2 tablespoons of sweet paprika.

(Yes, not the smoked variety; we want warmth and sweetness here.) Then, in go the huge flavor elements: apple cider vinegar and caraway seeds.

Ingredients

Sweetness and depth are added by onions; they are rich in antioxidants.

Pungent flavor is what garlic supplies; the immune system is what it benefits.

Beef Chuck: A provider of protein and iron; it adds richness.

Sweet Paprika: Provides one-of-a-kind Hungarian taste and hue.

Caraway Seeds: Bestow a warm, earthy flavor; beneficial for digestive health.

Tomato Puree: Boosts umami; provides vitamins A and C.

Adding tanginess, apple cider vinegar might help with digestion.

Ingredient Quantities

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• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• 1 cup beef stock
• 1 teaspoon marjoram
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon flour (optional, to thicken)
• Sour cream (for serving, optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, over medium heat, warm the vegetable oil. Add the onions, and sauté them until they are soft and golden brown, which should take about 10 minutes.

2. Add in the garlic that has been minced and cook it for another 2 minutes. This time, you should be stirring it around much more often than not.

3. Raise the heat to high and put the beef cubes into the pot. Sear the meat on all sides, turning it from time to time, for about 6-8 minutes.

4. Lower the temperature to medium and mix in the sweet paprika and caraway seeds. Let it be for 1-2 minutes until the spices are aromatic.

5. Put the tomato paste into the pot and mix thoroughly with the meat and the onions.

6. Add the marjoram, bay leaf, and a generous pinch of salt and pepper. Stir to combine. Then, pour in the apple cider vinegar and beef stock.

7. The mixture should be brought to a simmer and then the heat should be reduced to low. The pot should be covered and allowed to cook for a time range of
1.5 to 2 hours. The cooking time can be altered based on the tenderness of the beef and the melding together of the flavors.

8. For a thicker sauce, you can mix the optional flour with a little water to create a slurry and stir it into the goulash. Continue to simmer for another 10 minutes to thicken.

9. If you need to, add more salt and pepper to adjust the seasoning. Throw away the bay leaf.

10. Serve the goulash piping hot. Top it with a generous dollop of sour cream. Sprinkle with chopped parsley. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Bowl (optional, for slurry if using flour)
8. Ladle or serving spoon

FAQ

• What is the best cut of beef for Viennese Goulash?
  Beef chuck is ideal due to its marbling and tenderness after slow cooking.
• Can I make this recipe in a slow cooker?
  Yes, after browning the beef and sautéing the onions and garlic, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
• Is paprika the same as chili powder?
  No, paprika is milder and sweeter, whereas chili powder can be spicy. Use sweet paprika for traditional flavor.
• Can I omit the caraway seeds?
  Yes, but they add an authentic flavor. If you don’t like them, you can leave them out.
• How can I make the goulash thicker?
  You can add a tablespoon of flour mixed with a little water or broth towards the end of cooking to thicken the sauce.
• What can I serve with Viennese Goulash?
  It pairs well with bread dumplings, spaetzle, or boiled potatoes.
• How can I store leftovers?
  Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Substitutions and Variations

2 tablespoons vegetable oil: can be substituted with olive oil or canola oil.
2 teaspoons caraway seeds: substitute with fennel seeds or cumin seeds
1 tablespoon apple cider vinegar: substitute with red wine vinegar or white wine vinegar.
1 cup beef stock: you can replace this with chicken stock or vegetable broth.
1 tablespoon flour: substitute with cornstarch or potato starch (for thickening)

Pro Tips

1. For deeper flavor, consider browning the meat in batches. Avoid overcrowding the pot to allow the beef to sear properly, which will add a rich depth to the goulash.

2. Toast the caraway seeds in a dry pan over medium heat until fragrant before adding them to the pot. This step enhances their flavor and provides a slightly nutty complexity to the dish.

3. Add a dash of smoked paprika, along with the sweet paprika, for an added smoky flavor that can elevate the overall taste profile of the goulash.

4. Deglaze the pot with a little red wine after browning the meat and before adding the spices. This will incorporate the browning residues into the stew, contributing to a richer sauce.

5. Allow the goulash to rest for at least 10-15 minutes before serving. This resting time helps the flavors to meld even more, enhancing the overall experience of the dish.