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Wiener Saftgulasch

Name: Wiener Saftgulasch
Total time: 180 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 800g Beef Shank; 800g (about 4) Onion; 3 tbsp Paprika; 1 tbsp Tomato paste; 2 cloves Garlic; 1 tbsp Wine Vinegar; 1 Bay leaf; A pinch Lemon zest; 2 tsp Salt; 3 tbsp Vegetable Oil

Main Dish

⏱ 180 min

👥 Serves 4

Difficulty ⭐⭐

Beef and an equal weight of onions slowly braised with paprika — Vienna's thick, rich goulash.

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📖 The Story Behind This Dish

Hungary's gulyás came to Vienna during the Habsburg Empire and developed into Saftgulasch, a rich stew rather than a soup. Its hallmark is onions equal in weight to the meat, cooked until deep amber, which melt down to thicken the sauce. It's said to be even better reheated the next day, and it's a staple of beer halls and canteens.

🌆 Where it's eaten: At a Viennese Beisl (pub-restaurant), regulars at the counter pair goulash with a Semmel (bread roll) and beer, chatting cheerfully from lunchtime on.

🥕 Ingredients (serves 4)

Beef Shank 800g
Onion 800g (about 4)
Paprika 3 tbsp
Tomato paste 1 tbsp
Garlic 2 cloves
Wine Vinegar 1 tbsp
Bay leaf 1
Lemon zest A pinch
Salt 2 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Cut the beef shank into large cubes and slice the onions.
Heat oil in a pot and cook the onions over medium heat for about 30 minutes until deep amber.
Turn off the heat, add the paprika and tomato paste, stir quickly so they don't burn, and add the wine vinegar.
Add the beef, crushed garlic, bay leaf, and water to just cover, cover, and simmer on low for 2 hours.
When the meat is tender, season with salt, add grated lemon zest, and simmer 10 minutes.
When the sauce is thick, serve with bread or boiled potatoes.

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