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Loading...Viennese Style Goulash is a lighter, creamier cousin of the Hungarian original, traditionally simmered with veal and sweet paprika until fork-tender. Onions are cooked down until they nearly dissolve, giving the sauce its silky body and gentle sweetness. It is typically served with soft bread dumplings, egg noodles, or boiled potatoes.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 26 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 7 gSugar
- 38 gProtein
- 620 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 11 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the goulash
- 2 tbsp unsalted butter or lard
- 3 large yellow onions, finely diced (about 500 g)
- 2 tbsp sweet Hungarian paprika (plus 1 tsp hot paprika, optional)
- 1 tsp caraway seeds, lightly crushed
- 1 tbsp tomato paste
- 800 g boneless veal shoulder or beef chuck, cut into 3 cm cubes
- 2 garlic cloves, minced
- 1 tsp marjoram
- 1 bay leaf
- 500 ml beef stock
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper to taste
To finish and serve
- 80 ml sour cream or heavy cream
- 1 tbsp flour (optional, for thickening)
- 2 tbsp chopped flat-leaf parsley
- Buttered egg noodles, boiled potatoes, or bread dumplings, to serve
Directions
- Melt the butter in a heavy Dutch oven over medium-low heat. Add the onions with a pinch of salt and cook gently for 20–25 minutes, stirring often, until soft, translucent, and just beginning to turn golden.
- Stir in the sweet paprika, hot paprika if using, caraway seeds, and tomato paste. Cook for 1–2 minutes until fragrant and brick-red, taking care not to let the spices burn.
- Push the onions to the side, raise the heat to medium-high, and add the veal in a single layer. Sear for 3–4 minutes, turning, until lightly browned on all sides, then stir to combine with the onion base.
- Add the garlic, marjoram, bay leaf, beef stock, and red wine vinegar. Bring to a gentle simmer, cover, and cook on low for 75–90 minutes, until the veal is fork-tender and the sauce has thickened.
- For a glossier sauce, whisk the flour into the sour cream and stir into the stew during the last 10 minutes of cooking. Adjust salt and pepper, and remove the bay leaf.
- Ladle the goulash over buttered noodles, boiled potatoes, or bread dumplings. Finish with a generous spoonful of the cream sauce and a sprinkle of parsley.
Cook’s Notes
- True Viennese goulash depends on slowly sweating the onions until they break down; rushing this step ruins the silky texture.
- Always add paprika off the heat or at very low heat; burnt paprika turns bitter and dull.
- Veal gives the classic pale, delicate color, but beef chuck is a hearty, accessible substitute.
- A splash of vinegar at the end brightens the deep, sweet paprika notes without making the stew sour.
- Leftovers taste even better the next day once the paprika has fully infused the sauce.
