Weiner Saft Gulasch
(Viennese Beef Goulash) Recipe

Origin: Austria Period: Traditional

Ingredients:

1.8kg onions, sliced or diced
120ml vegetable oil
6ml white wine vinegar
4 tbsp Hungarian paprika
1 tsp dried marjoram, crumbled
2.3kg beef chuck steak, cubed
2 tsp fresh garlic, minced
1 tsp ground caraway seeds
1 bay leaf
1 tbsp freshly-grated lemon zest
salt, to taste

Weiner Saft Gulasch
(Viennese Beef Goulash) Preparation:

Method:

Heat the vegetable oil in a pan and use to fry the onions for about 10 minutes, or until golden brown. Add the vinegar and use to deglaze the pan then stir-in all the remaining ingredients (except the meat). Blend thoroughly and bring to a simmer, then add the meat before covering the pan and simmering gently for about 80 minutes, or until the meat is tender (add beef stock or water to the pan, as needed).

Serve, sliced with spaetzle noodles.

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