Step into the culinary wonderland that is Gulasch, Austrian goulash, brought to you straight from the kitchens of Vienna's most renowned establishment, Plachutta. This hallowed restaurant has been mastering the art of beef goulash for decades, and now, their secret recipe is yours to discover.
Imagine succulent chunks of beef bathed in a symphony of spices and onions, slow-cooked to a mouthwatering tenderness. Each bite will transport your taste buds to the charming streets of Vienna, where the aroma of goulash wafts through the air. The Plachutta version, in particular, is known for its perfect balance of flavors, the broth is robust and rich, yet not overpowering.
Whether you're a seasoned goulash connoisseur or trying it for the first time, this recipe is sure to delight. So, gather your ingredients, fire up the stove and let's embark on a culinary journey to Vienna!
If you're a fan of beef stew, you simply must give these two recipes a try. The rich and hearty traditional "Rindergulasch" (German goulash with red wine) and the robust and savory Bavarian beer goulash aka "Brauerei Gulasch" are incredibly delicious. Both dishes packed with rich flavors and hearty ingredients, and simmered to perfection. A must-try for all comfort food lovers.
Cultural Background & Pronounciation
The idea of Gulasch has been around for centuries and has quite the history behind it. It all started with Hungarian herdsmen known as "Gulyas" who would head out to the grasslands with their herds. They needed a meal that was easy to pack and carry, so they came up with a hearty stew made from beef, onions and paprika. This dish would cook over an open fire, and would sustain them on their journey.
Gulasch also spread to other countries and became popular in Austria, Germany, Czech Republic, and many other parts of Central Europe. As time passed, the recipe for goulash evolved and became a staple in Austrian cuisine. It was loved by all, no matter the social class and was often served as a hearty and filling meal for the working class.
Even though Gulasch is considered the national dish of Hungary, the traditional Hungarian dish, Gulyás, bears resemblance to the comforting goulash soup that we know and love. However, across the border in Germany and Austria, Gulasch is considered a more refined and elevated version of the classic beef stew.
In my opinion, the Austrians mastered the dish and made it an important part of Europe´s cultural heritage. It's not just one recipe, it can be found in many variations, served as a soup, stew, or thick sauce depending on the region and recipe. This dish is delicious and comforting and a must-try for any food lover out there!
How is Gulasch called in English?
The English word for "Gulasch" is "goulash". The article for the noun Gulasch can be neuter (das Gulasch) or masculine (der Gulasch).
How to pronounce "Gulasch" in German?
Listen to this audio file to hear how to say "Gulasch".
Ingredients & Substitutions
Sometimes the best recipes only need a few ingredients, like this one.
Beef - When it comes to Gulasch, you can use a variety of meats like beef and veal, but also pork, lamb, or even mutton. The best cuts of meat for goulash are those that come from the neck and shanks of the animal.
For beef goulash, you can also use cuts like the high rib or spare rib, shoulder, and the top and bottom shell. These cuts have the perfect balance of fat and meat which will result in a deliciously tender goulash.
Onions - The quantity of onions used in this recipe may surprise you. But believe me, it will not be an onion stew. The onions are cooked down and will thicken into a flavorful sauce by being blended with a mixer. Even picky eaters will not be bothered by onion pieces. Use yellow or red onions for the best taste.
Garlic - Even if you usually don't like garlic, you should use it in this recipe. It elevates the flavor, but you will not notice the garlic taste in the sauce. Use fresh garlic or my convenient and budget-friendly recipe for homemade garlic paste.
Beef stock - Use homemade or store-bought beef stock for this recipe. It is much more flavorful than water.
Spices - The combination of caraway seeds and lemon zest in this Austrian goulash lends a unique, delicious flavor. When paired with the sweetness of tomato paste and the aromatic qualities of paprika powder, they come together to create the truly mouthwatering taste experience of Vienna goulash.
See recipe card for quantities.
Follow these easy steps to create the perfect Austrian Goulash.
Step 1: Chop the onions and fry them in oil until golden brown.
Step 2: Add red wine vinegar, paprika powder, and tomato paste to the onions and fry for another couple of minutes.
Step 3: Stir in beef broth and simmer for 45 minutes or until onions are very soft.
Blend onions with a hand blender or transfer them to a mixer and then add back to the pot.
Step 4: Add the seasonings and the meat a simmer covered for several hours, or until the meat is fork tender.
A true Gulasch is a labor of love, one that can't be rushed. It's a dish that requires patience, but the end result is worth the wait.Angela Schofield - alltastesgerman.com
You know how some dishes just taste better the next day? Well, Austrian goulash is one of those. It's a great meal to make in advance, perfect for dinner parties. That way, you can spend less time in the kitchen and more time hanging out with your friends and family.
Get ready to whip up some delicious Vienna Goulash with just a handful of kitchen essentials. Not a lot of equipment needed here, just the basics to make magic happen!
- cutting board
- kitchen knife
- large pot
- cooking spoon
- garlic press (optional)
- lemon zester
- hand blender or mixer
Storing Austrian goulash is a easy! To keep it fresh and delicious, simply transfer it to an airtight container and store it in the fridge. You'll be able to enjoy it for up to four days.
If you want to keep the Gulasch longer, no worries! Just pop it in the freezer. To do this, put the goulash in a freezer-safe container or a heavy-duty freezer bag, try to press out as much air as possible before sealing it tightly. It will keep in the freezer for up to six months.
When you're ready to eat it, take it out of the freezer and place it in the fridge to thaw. Then, warm it up on the stove or in the microwave before enjoying it again!
How to Serve
When it comes to serving up some delicious Austrian goulash (also known as Vienna goulash), there are a few traditional sides that go great with it. For example, boiled potatoes "Erdäpfel" is a classic choice, bread dumplings are always a lecker crowd pleaser, or "Serviettenknödel" which is a log-shaped version of bread dumplings.
Other traditional side dishes are fried potatoes, crusty bread, and "Kartoffelknödel" potato dumplings. To balance out the rich and hearty goulash, a simple side salad with vinaigrette or a sour cream-dressed Bavarian cucumber salad with chives or dill works perfectly.
Gulasch Authentic Autrian Beef Goulash Vienna Style
- ⅓ cup oil i.e. olive oil or canola oil
- 2.5 pounds yellow onions
- 5 tbsp. paprika powder
- 1 tsp. red wine vinegar
- 2 tbsp. tomato paste
- 3 cups beef stock
- 2.5 pounds beef chuck alternatively top round or stew meat
- 3 garlic cloves
- 1 small lemon organic
- 1 tsp. sugar
- 1 tsp. ground caraway seeds
- 1 tsp. dried marjoram
- 2 bay leaves
- 1 tsp. coarse Kosher salt
- 1 tsp. coarse black pepper
- Peel and finely chop onions. Cut meat into 1.5-inch pieces.
- Heat oil over medium heat, add onions and brown while stirring once in a while.
- Add paprika powder and roast with the onions for about 1 minute.
- Add vinegar, and tomato paste and mix well.
- Stir in beef broth. Cover pot with a lid and allow to simmer for 45 minutes or until the onions are soft. Blend onions with a hand blender to a smooth mixture.
- Peel the garlic cloves and press them with a garlic press to the onion mixture.
- Add the zest of 1 small organic lemon, ground caraway seeds, marjoram, bay leaves, sugar, salt, and pepper also to the pot. Stir well and then add the meat cubes.
- Bring to a light simmer, cover with a lid and simmer on medium-low for about 2 hours or until the meat is fork tender. Check once in a while and add a bit more beef broth if necessary.