Blog posts

Viennese “Saftgulasch” ( goulash)

Viennese “Saftgulasch” ( goulash)

Viennese "Saftgulasch" ( goulash)
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
    Servings Prep Time
    2 servings 30 minutes
    Cook Time
    90 minutes
    Servings Prep Time
    2 servings 30 minutes
    Cook Time
    90 minutes
    Viennese "Saftgulasch" ( goulash)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 30 minutes
      Cook Time
      90 minutes
      Servings Prep Time
      2 servings 30 minutes
      Cook Time
      90 minutes
      Ingredients
      • 500 g onions
      • 500 g beef neck
      • 40 ml sunflower oil
      • 1 tbsp tomato paste
      • 1 tbsp paprika spice
      • 1500 ml beef stock
      • 1 garlic clove
      • caraway
      • marjoram
      • lemon peel
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Peel the onions and dice them finely, cut the meat into 40-50g cubes. Sear the meat in a pan with some oil. Remove the meat and brown the onions in the stock until light brown.

      Add the meat to the pan,also  add the tomato paste and roast everything. Then add the paprika spice and deglaze with the beef stock. Braise the meat for about 1 hour at soft heat with the lid.

      Add the prepared garlic and the finely chopped herbs and continue to cook. The meat should be really soft - then it is done.

      Season the Viennese "Saftgulasch" with salt and pepper - maybe you have to thicken the sauce with a grated potato or cornstarch. Serve with traditional Austrian "Nockerl".

      Cooking tips:

      When preparing an original Viennese "Saftgulasch" the meat won't be seared before cooking. This is my personal version, which prefer.

      Concerning the herbs I use 1 teaspoon caraway, one length of lemon peel. I chop finely the garlic, the lemon peel and the caraway together with a dash of salt. Also I use about 1-2 tablespoons of marjoram.

      About the author

      Leave a Comment

      Your email address will not be published. Required fields are marked *