Birgit’s kitchen · Main dishes

Traditional Viennese beef goulash.

Plenty of onions, good beef and time. The rich paprika sauce needs no flour, and the meat becomes beautifully tender as it simmers.

A recipe byBirgit Mayerhofer

Patience is the best ingredient.AI-generated based on my cooking video.

Main dishesBraise gently for 2–2½ hrCooking video: 1:17 Min.

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Here’s how
I make it.

Watch over my shoulder and cook along. The ingredients and all the steps are just below.

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Traditional Viennese beef goulash

01
Prepare the ingredients.
Peel and roughly chop the onions. Cut the beef into large cubes; they will shrink during cooking.
02
Brown the onions.
Fry the onions in oil or lard until golden brown. Take your time: this builds the colour and flavour.
03
Add the paprika.
Briefly remove the pot from the heat, stir in the paprika and immediately add a splash of vinegar. Pour in the water.
04
Blend the base.
Simmer the onion base for about ten minutes. Add garlic, salt and pepper, then blend until smooth with a hand blender.
05
Braise gently.
Add the raw beef to the hot sauce. Cover and braise gently over low heat for about two to two and a half hours, until tender.

Happy cooking & enjoy!Birgit