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Wiener Saftgulasch (Viennese goulash)


Originally, goulash was the dish of Hungarian sheperds. At the beginning of the 19th century, however, the peppery meat dish found its way into the Viennese cuisine and developed many variations like the Esterházy goulash or the Fiaker goulash. The numerous varieties illustrate its popularity. In Vienna, the “Saftgulasch” (literally “stock goulash”) is especially favored. Its main ingredients are fatless meat and onions which are the secret of every good goulash. Rough rule of thumb: The amount of onions should be at least three quarters of the amount of meat!

Serves:  6-8


  • 1,5 kg (3 lb) beef shank

  • 1,25 kg (2 st) onions

  • 150 g (2/3 cup) dripping (or oil)

  • 2 tbsps tomato paste

  • 4 tbsps paprika powder (sweet)

  • 2 cloves of garlic

  • a little lemon rind, grated

  • apple vinegar

  • 2 juniper berries, pressed

  • pinch of marjoram

  • pinch of ground caraway seeds

  • pinch of sugar

  • ground pepper

  • salt

  • 2 tbsps flour

  • approx. 2 l (2 qt) water


Slice onions. Cut the meat into cubes, approx. 50 g each. Heat the dripping in a large pot and fry the onions until golden brown. Add juniper berries, marjoram, caraway seeds, sugar, pepper and salt and briefly sauté. Stir in paprika powder, tomato paste, garlic and lemon rind and quickly add vinegar and 1 liter of water. Bring to boil then add the cubed meat and let stew for about 2 1/2 hours. Stir repeatedly and add water if necessary.

When the meat is almost done, stir well and add the rest of the water. Let cook for a while longer then add salt to taste. Mix the flour with a bit of water, stir and add to the goulash to bind.

Suggested side dishes: Fresh bread rolls or alt potatoes

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