Austrian goulash, especially the Viennese-style Saftgulasch, is a slow-braised beef stew with plenty of softened onions, sweet paprika and a glossy, deeply savory sauce. This version uses familiar ingredients and a gentle simmer to make the beef tender; serve it with bread, potatoes or noodles to catch every bit of gravy.
Ingredients
- 3 lb (1.36 kg) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 2¼ lb (1 kg) yellow onions, peeled and finely chopped
- 2 tbsp (30 ml) neutral oil or lard
- ¼ cup (28 g) sweet Hungarian paprika
- 2 tbsp (30 ml) red wine vinegar
- 2 garlic cloves (6 g), finely grated or minced
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram
- 2½ cups (600 ml) low-sodium beef broth, plus a little more if needed
- 1 bay leaf
- 2 tsp (10 g) fine salt, or to taste
- ½ tsp (1 g) freshly ground black pepper
Instructions
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Prepare the beef and onions. Pat the beef dry with paper towels and cut it into evenly sized cubes so it cooks at a similar rate. Finely chop the onions; smaller pieces soften into the sauce and help thicken it naturally. Measure the paprika, vinegar, garlic, caraway, marjoram, broth and seasonings before you start cooking, since paprika can scorch if left in a hot pot too long.
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Brown the beef in batches. Heat the oil or lard in a heavy Dutch oven over medium-high heat. Season the beef lightly with some of the measured salt and pepper. Brown it in two or three batches for about 4 minutes per batch, turning to color several sides. Do not crowd the pot: crowded meat releases moisture and steams rather than browns. Transfer each batch to a plate. The browned bits on the bottom will add flavor to the onion gravy.
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Cook the onions until soft. Reduce the heat to medium-low. Add the onions and a small pinch of the remaining salt, then cook for about 18 minutes, stirring often and scraping the bottom of the pot. They should become very soft and pale golden, not deeply browned or crisp. If the pot looks dry or the onions begin catching, add a tablespoon of water and lower the heat slightly. This slow softening is important: the onions supply much of the sauce’s body, so there is no need for flour.
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Add the paprika and aromatics. Take the pot off the heat for about 30 seconds so the base cools slightly. Stir in the paprika, vinegar, garlic, crushed caraway and marjoram until the onions are evenly coated. Return the pot to low heat and stir for about 1 minute, just until fragrant. Paprika can turn bitter if fried hard, so do not let it darken or smoke.
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Start the braise. Pour in about ½ cup (120 ml) of the broth and scrape up the browned bits with a wooden spoon. Add the beef and any juices on the plate, then pour in the remaining broth. Add the bay leaf and remaining salt and pepper. The liquid should come partway up the meat, rather than completely cover it; the onions and beef will release more liquid as they cook.
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Simmer until tender. Bring the pot just to a gentle simmer, then cover it and reduce the heat to low. Cook for 2 hours and 14 minutes, stirring every 25 to 30 minutes and checking that the liquid is barely bubbling. If the bottom starts to catch, stir in a splash of broth or water. The beef should be very tender when pressed with a fork, and the sauce should look thick and glossy. For food safety, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the center of a larger piece with a food thermometer. This long braise takes the beef well beyond that minimum and makes it tender.
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Adjust and rest. Remove the bay leaf. Taste the sauce and add a little more salt, pepper or vinegar if it needs balance. If it is thinner than you like, simmer uncovered for a few minutes, stirring carefully; if it is too thick, loosen it with broth or hot water. Let the goulash stand off the heat for 10 minutes before serving so the sauce settles and the beef is easier to portion.
Tips
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Choose the right paprika. Sweet Hungarian paprika gives the stew its characteristic warm, rounded flavor. Smoked paprika will make it taste noticeably smoky, while hot paprika adds heat; either can be used for part of the sweet paprika, but keep the main quantity sweet for a classic-style result. Store paprika away from heat and light, since stale spice tastes flat.
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Take time with the onions. The generous amount is intentional, not a mistake. Finely chopped onions melt into the long-cooked sauce and provide thickness without a roux. If you rush them over high heat, they may brown before becoming soft, which changes the gravy’s flavor and texture.
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Keep the braise gentle. A rolling boil can make beef tighten and break apart before it turns tender. Look for an occasional small bubble, keep the lid on, and check the pot periodically. If your burner runs hot, use a heat diffuser or move the pot to a lower setting.
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Make it ahead if convenient. The flavors meld as the stew cools, and it reheats well. For a practical substitute when Hungarian paprika is unavailable, use fresh, good-quality sweet paprika; the flavor may be a little less distinctive, but the dish will still have its familiar color and mild pepper taste.
Serving Suggestions
Serve Austrian goulash hot in shallow bowls with a generous spoonful of sauce over each portion. A crusty roll or slices of rye bread are easy choices for soaking up the gravy. Boiled or buttered potatoes, broad egg noodles, spaetzle, or simple dumplings also work well, especially when you want a more substantial plate. The stew itself is rich, so a crisp green salad, lightly dressed cabbage salad or pickled vegetables can provide a fresh, tangy contrast.
For a traditional-feeling meal, keep the accompaniments plain rather than adding another heavily seasoned sauce. A little chopped parsley is an optional garnish, not essential to the recipe. If serving a group, keep the goulash covered over very low heat while guests take their first portions, and stir occasionally so the sauce does not settle or catch on the bottom.
Variations
Viennese goulash has regional and household variations, so there is not one single version found in every Austrian home. This recipe follows a common onion-rich, paprika-seasoned approach and avoids tomatoes, which are not necessary for the classic style. Some cooks use a little tomato paste or fresh tomato; adding 1 tablespoon (16 g) of tomato paste with the garlic gives the sauce a subtly sweeter, more tomato-forward note, but it is an optional variation rather than a requirement.
For a warmer spice profile, add a pinch of hot paprika alongside the sweet paprika. Start small, especially if serving people with different heat preferences. You can also use beef shank instead of chuck, cut into similar pieces; it has more connective tissue and may need extra simmering before it becomes tender. Check it after the stated braise time and continue in 15-minute increments if needed. If using a leaner cut, expect a less silky sauce and take care not to overcook it until dry.
To make the dish without alcohol, no wine is needed in this recipe; the small amount of red wine vinegar provides a mild lift and is not interchangeable with a large pour of wine. If you do not have red wine vinegar, use cider vinegar in the same amount for a slightly fruitier tang, or use 1 tablespoon (15 ml) of white wine vinegar and taste before adding more. For a lower-salt version, begin with 1 teaspoon (5 g) salt and use unsalted broth, then adjust after braising.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. Austrian goulash keeps for 3 to 4 days in the refrigerator. It can also be frozen in meal-size airtight containers for about 2 to 3 months for best quality; thaw it overnight in the refrigerator before reheating. The sauce may look firm or slightly separated when cold, but it will loosen as it warms.
Reheat only the portion you plan to serve in a covered saucepan over low to medium-low heat, stirring occasionally. Add a splash of water or broth if the gravy has become too thick. Heat leftovers to 165°F (74°C), checked with a food thermometer, before serving. You can also reheat a portion in a microwave-safe dish, covered loosely and stirred partway through; check several spots for even heating. Avoid leaving the pot at room temperature for extended periods or repeatedly warming and cooling the full batch.
Frequently Asked Questions
Is Austrian goulash the same as Hungarian goulash?
They share Central European roots and often use beef, onions and paprika, but the names cover different preparations. Hungarian gulyás is commonly a soup or brothy stew, while Viennese-style Austrian goulash is usually thicker, with a substantial onion-based sauce and tender pieces of beef. Recipes vary by region and household, so the distinction is a useful guide rather than a strict rule.
Why is there so much onion in this recipe?
Onions are a major part of the sauce, not just a background seasoning. Long, gentle cooking softens them until they blend with the broth and help thicken the gravy. Reducing the onion quantity substantially can leave the sauce thinner and less rounded, so keep the stated amount if you want this style of goulash.
Can I make Austrian goulash in a slow cooker?
Yes. For the best flavor, brown the beef in batches and soften the onions with the paprika and aromatics on the stove first. Transfer everything to a slow cooker with the broth and bay leaf, then cook on low until the beef is fork-tender, usually about 7 to 8 hours depending on the appliance and cube size. Slow cookers vary, so use tenderness rather than the clock alone; the sauce may need a brief uncovered simmer on the stove to thicken.
Can I prepare the goulash the day before?
Yes. Let it cool and refrigerate it within 2 hours, then keep it covered in the refrigerator overnight. Reheat it gently the next day to 165°F (74°C), stirring and adding a little broth if needed. Making it ahead can be especially convenient because the sauce is easy to portion and the flavors have time to settle.
What should I do if the beef is still tough?
Keep cooking it gently. Toughness usually means the connective tissue has not had enough time to soften, rather than that the beef needs a higher heat. Make sure there is some liquid in the pot, cover it again, and simmer in 15-minute increments until a fork slips into the cubes easily. Check that the pot is not boiling hard, which can make the meat dry and the sauce catch.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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