Gulasch

Name: Gulasch
Prep time: 15 min
Cook time: 120 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Austria
Ingredients: 800g beef shin or chuck, cubed; 4 large onions, diced; 3 tbsp sweet paprika; 1 tsp caraway seeds; 2 tbsp tomato purée; 200ml beef stock; 3 tbsp lard or oil; bread dumplings or egg noodles to serve

Austria

Vienna's most eaten restaurant dish. Made famous at the Figlmüller and Zum Wohl restaurants. The Viennese claim theirs is superior to the Hungarian.

Viennese beef goulash — beef slow-cooked in a rich paprika and onion sauce until the onions dissolve into the gravy. The Viennese version is darker and more intense than the Hungarian original.

Photo: Kobako

Prep

15 mins

Cook

120 mins

Difficulty

Medium

Calories

460 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800gbeef shin or chuck, cubed

4large onions, diced

3 tbspsweet paprika

1 tspcaraway seeds

2 tbsptomato purée

200mlbeef stock

3 tbsplard or oil

bread dumplings or egg noodlesto serve

Method

Fry onions in lard until very dark and soft — 30 minutes. This is the whole base.

Add paprika and caraway. Stir 1 minute. Add beef.

Add tomato purée and stock. Braise 1.5-2 hours.

Serve with bread dumplings.

Chef's Tip

The onions must cook for a full 30 minutes until almost a paste — they ARE the sauce.

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Gulasch

Ingredients

Method

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