The word goulash is Hungarian, even if it means a different (more soup-like) type of stew in Hungary. Many countries have developed their own variations and one of my favourites is this Austrian, Viennese one. Like most goulash stews, you should make more than you plan to eat at once as it gets even tastier when reheated. So, make a big batch!

⌚ 3 hours

🇦🇹 🇦🇹 🇦🇹

🍂☃️

Suitable for: This is halal and kosher, but not vegan nor vegetarian. It does not contain glutene, lactose, eggs, soy, nuts nor shellfish.

PDF-recipe for collecting and printing

Ingredients (for 4 portions)

800 g beef shank, 700 g onion, 2 garlic cloves, 3 tbsp sunflower oil, 1 tbsp tomato puree, 2 tbsp apple vinegar, 3 tsp sweet paprika powder, 1 tsp crushed caraway seeds, 2 tsp marjoram, 2 tsp salt, 1 tsp black pepper, 1 tsp sugar, 2 L water

How to

First, wash and pat-dry the meat, cut into chunks slightly bigger than walnuts. Peel and chop the onions and garlic.

Heat the oil on medium heat, then roast the onions and garlic until the onions soften and get a nice golden colour. Then add the meat, stir, cover. After about 10 minutes the meat will have released its juice, then uncover.

Mix all the other ingredients but use only 1/2 L water. Add that to the pot, stir well.

Cook on low heat (don’t let it boil!), optimally try to keep the temperature of the stew at 70, at most 80 degrees Celsius. Occasionally add some water and stir, taking care to keep the stew thick.

After about 2.5 hours time the stew will be dark brown and creamy, and the meat will be soft. Serve with boiled or mashed potatoes. Bread dumplings, noodles or Spätzle also go well with this stew.