🇦🇹 Austria recipe
Gulasch
Viennese Gulasch is a distinct cousin of the Hungarian original, evolved over centuries in the kitchens of the Habsburg capital into a simpler, more refined stew. The Viennese version relies on an enormous quantity of slowly cooked onions, sometimes equal in weight to the beef, which dissolve into the sauce and give it a natural, silky thickness. Sweet paprika, caraway seeds, and a splash of vinegar create a deeply savory, aromatic braise.
Prep20 mins
Cook2 hrs 30 mins
Serves4
Difficultymedium
Ingredients
- 800g beef chuck or shin, cut into 3cm cubes
- 800g yellow onions, halved and thinly sliced
- 3 tablespoons lard or vegetable oil
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon hot paprika (optional, for heat)
- 1 teaspoon caraway seeds
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 strip of lemon zest
- 1 bay leaf
- 1 teaspoon dried marjoram
- 500ml beef stock or water
- Salt and freshly ground black pepper
- Crusty bread or Semmelknodel for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 420
- Protein
- 36 g
- Carbs
- 14 g
- Fat
- 18 g
