Austrian beef goulash, often called Wiener Saftgulasch, is a slow-braised stew of beef, onions, paprika, and warm spices, served with bread or dumplings to catch its rich sauce. Home and regional versions vary; this one uses plenty of onions to create a silky gravy without flour, and a little vinegar to balance the paprika.
Ingredients
- 3 lb (1.36 kg) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 2 lb (900 g) yellow onions, peeled and finely chopped, about 5 medium onions
- 2 tbsp (28 g) lard or neutral oil
- 3 tbsp (21 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika, optional
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (16 g) tomato paste, optional
- 4 garlic cloves (12 g), finely chopped
- 1½ tsp (3 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram
- 1 bay leaf (about 0.2 g)
- 2 cups (480 ml) hot beef stock or water, divided, plus a little more if needed
- 2 tsp (10 g) kosher salt, or to taste
- ½ tsp (1 g) freshly ground black pepper
Instructions
- Prepare the beef and onions. Pat the beef dry with paper towels so it browns instead of steaming. Cut it into evenly sized cubes, trimming away large, tough pieces of surface fat while leaving some marbling. Finely chop the onions; smaller pieces soften into the sauce. Measure the spices and have the hot stock ready before you start cooking.
- Brown the beef in batches. Heat the lard or oil in a heavy Dutch oven over medium-high heat. When it is hot, add enough beef to cover the bottom without crowding. Brown the cubes on several sides, turning as needed, then transfer them to a plate. Repeat with the remaining beef; allow about 18 minutes for all the batches. If the pot starts to scorch, lower the heat slightly. A deep brown crust adds flavor, but blackened bits will make the sauce bitter.
- Cook the onions slowly. Lower the heat to medium and add the chopped onions to the same pot, scraping up the browned bits. Cook for about 15 minutes, stirring regularly, until the onions are very soft and golden. They should reduce considerably but not turn dark brown. Add a splash of the measured stock if the bottom gets too dry before the onions soften.
- Bloom the paprika carefully. Take the pot off the heat briefly. Stir in the sweet paprika, hot paprika if using, tomato paste if using, garlic, caraway, marjoram, salt, and pepper. Return the pot to low heat and stir for about 2 minutes, just until fragrant. Paprika burns quickly, so do not fry it over high heat. Stir in the vinegar to loosen the mixture and balance its sweetness.
- Build the braising liquid. Return the beef and any juices on the plate to the pot. Pour in enough hot stock to come roughly halfway to two-thirds up the beef; start with about 1½ cups (360 ml), reserving the rest. Add the bay leaf and stir to coat the meat. Bring the liquid just to a gentle simmer, then cover the pot and turn the heat to low. The sauce should barely bubble, not boil vigorously.
- Braise until tender. Simmer covered for 2 hours 30 minutes, stirring every 30 to 40 minutes and checking that the bottom is not catching. Add some of the reserved stock if the liquid becomes too low; this is a thick, spoonable stew, not a soup. The beef is ready when a fork slips into a cube easily and the onions have largely melted into the sauce. If the meat is still firm, continue simmering in 15-minute increments until tender.
- Check the temperature and finish the sauce. Check a large beef cube with a food thermometer. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; leave the pot covered off the heat for that 3-minute rest. The long braise should take the beef well beyond that minimum and make it tender. Remove the bay leaf, taste the sauce, and adjust salt, pepper, or vinegar. If it is thinner than you like, simmer uncovered for a few minutes; if too thick, stir in a little hot water or stock.
- Serve hot. Spoon the goulash into warm bowls, making sure each serving has both beef and plenty of sauce. Keep the accompaniments nearby so they can be dipped into the gravy.
Tips
- Choose a braising cut. Chuck is easy to find and becomes tender during a long, gentle simmer. Beef shin or another well-marbled stewing cut also works, though it may need a little more time. Avoid very lean steak cuts, which can become dry and firm instead of yielding.
- Use sweet paprika as the foundation. Hungarian sweet paprika gives the sauce its characteristic color and flavor. If it is unavailable, use a mild, fresh paprika; smoked paprika is a noticeable change, adding a smoky note that is not typical of this version. Hot paprika is optional, so leave it out for a mild stew.
- Do not let paprika scorch. Taking the pot off the heat before adding it gives you more control. If the spice smells acrid or turns very dark, it may have burned; starting the onion-and-spice stage again is better than carrying that bitterness into the whole pot.
- Let the onions do the thickening. Finely chopped onions break down during the braise and give the sauce body, so flour is unnecessary. If you prefer a smoother gravy, remove the beef once tender and briefly blend part of the sauce, then return the meat. Take care with hot liquid and do not blend a tightly sealed hot mixture.
Serving Suggestions
Serve Austrian beef goulash with something that can absorb its paprika-rich sauce. Boiled potatoes, buttered egg noodles, or bread are convenient choices; crusty bread is especially useful for wiping the bowl clean. For a more traditional Central European-style meal, pair it with bread dumplings or potato dumplings if they are available. Keep the goulash itself fairly saucy so the side dish does not seem dry.
A spoonful of sour cream is an optional, milder finish, though it is not necessary and changes the flavor profile. A little chopped parsley adds color. For a fresh contrast, serve a simple green salad or lightly dressed cucumber salad alongside. If offering a few sides, keep them uncomplicated: the stew is rich and savory, so one starch and one crisp vegetable are usually enough.
Variations
More traditional and onion-forward: Skip the tomato paste, which is included here as a small optional aid to savory depth rather than as a defining ingredient. Some Austrian home recipes use no tomato at all. You can also increase the onions to 2½ lb (1.13 kg) for a more onion-rich sauce; cook them until very soft and allow for a slightly sweeter result.
Adjust the heat: Omit the hot paprika for a gentle, family-friendly version, or add another ½ tsp (1 g) for a more noticeable warmth. Paprika brands vary in strength, so taste the finished sauce before adding more. A pinch of cayenne can substitute for hot paprika, but it brings a sharper heat and less of paprika’s rounded flavor.
Use a different braising cut: Beef shin gives the sauce a fuller, more gelatinous texture, while brisket can be cut into cubes and braised in the same way. Both may need extra time to become tender, so rely on the fork test rather than the clock alone. This recipe is not designed for quick-cooking steak, and changing to a lean cut is likely to produce a tougher result.
Make it without alcohol: This recipe contains no wine or other alcohol. Red wine vinegar provides acidity; if you do not have it, use cider vinegar in the same amount for a slightly fruitier edge. Avoid adding extra vinegar all at once, since a small amount is enough to balance the onions and paprika.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer the goulash to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The sauce may thicken as it chills, and the flavors often become more integrated overnight. If it has been left at room temperature longer than 2 hours, discard it rather than saving it.
For longer storage, freeze the cooled goulash in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, label the container with the date, and thaw it overnight in the refrigerator. The onion sauce may look slightly separated after thawing; stir it as it warms and it should come together again.
Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or stock if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the center of the stew fully up to temperature. Avoid repeated cooling and reheating of the same pot.
Frequently Asked Questions
What is the difference between Austrian goulash and Hungarian goulash?
Names and recipes vary across Central Europe, but Austrian Wiener Saftgulasch is commonly a thick, onion-rich beef stew, with the onions helping form the sauce. Hungarian goulash can refer to different dishes and may be more soup-like, often with vegetables. Paprika is important in both, but there is no single recipe that represents every regional or family version.
Can I make this goulash in a slow cooker?
Yes, but brown the beef in a skillet and cook the onions with the paprika as directed before transferring everything to the slow cooker. Add the stock, vinegar, and seasonings, then cook until the beef is fork-tender, usually about 7 to 8 hours on low or 4 to 5 hours on high depending on the appliance and cut. The sauce may be thinner; remove the lid for a short time at the end or reduce it in a saucepan.
Why is my beef still tough after braising?
It usually needs more time at a gentle simmer. Chuck can feel firm before its connective tissue softens, so continue cooking in 15-minute increments and check again with a fork. A hard boil can tighten the meat and cause uneven cooking, while too little liquid or a pot that catches on the bottom can affect the texture and flavor.
Can I prepare Austrian beef goulash ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container; serve within 3 to 4 days. Reheat it to 165°F (74°C). If making it a day ahead, keep the sauce a little looser than your preferred serving consistency because it thickens as it chills, then adjust with a splash of stock while reheating.
Can I make the recipe gluten-free?
The ingredient list is naturally free of wheat flour, but check the labels on your beef stock and paprika to confirm they meet your needs. Serve it with potatoes, rice, or a gluten-free bread or dumpling option. There is no need to add flour to thicken the sauce; the cooked onions give it a substantial texture.
Related
- Traditional Austrian Apple Strudel with Hand-Pulled Dough
- Austrian Goulash Recipe: Slow-Braised Beef, Paprika & Onion
- Austrian Potato Salad: Warm, Tangy, and Broth-Dressed
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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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