Goulash (German Viennese Wiener Saftgulasch)

Have you ever heard of the Vienna Goulash Wiener Saftgulasch in German? This dish is an authentic Austrian beef goulash which is known for its especially thick gravy. The difference to the Hungarian goulash is that the stew is more liquid and contains bell peppers or potatoes. The Viennese version only contains beef and onions. Just stick to the recipe as it is quite different from other goulash versions. The colour of this goulash is dark, so don't be surprised.

beef stew meat, cut into 1" chunks (1 kg)
onions, peeled and chopped roughly (800 g)
4 cloves garlic, peeled and chopped
1 tsp. caraway seeds, chopped
1 Tbsp. marjoram
4 Tbsp. ground paprika
1 Tbsp. white wine vinegar
sea salt
black pepper, freshly ground
1 tsp. tomato paste
oil or lard, for frying

Heat oil or lard in a large pan, add onions and slowly brown them. Add tomato paste and fry briefly with onions. Remove pan from heat, purée all onions with a stick mixer until they are finely puréed.

Add caraway seeds, garlic, marjoram, paprika and vinegar to the onions. Mix well and add some water (like ¼ cup). Let cook on low heat for 30 minutes.

Add the meat to the sauce. You can add some broth but not too much; the meat should not swim in liquid and should not be covered by it. Spice with salt and pepper to taste.

Let cook on low heat for 2-3 hours, depending on the meat quality.

Before serving, check the seasonings and adjust if necessary.

Serve with Semmelknödel, mashed potatoes or pasta like Spätzle, spiral or ribbon pasta.