Name: Viennese Beef Goulash (Saftgulasch)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Cuisine: Fusion
Ingredients: 3 pounds (1.4 kg) boneless beef shank or chuck, cut into 1 1/2-inch pieces; Kosher salt; 2 tablespoons (30 g) lard, ghee, or neutral oil such as canola; 3 pounds (1.4 kg) yellow onions (about 6 medium onions), diced; 1/4 teaspoon baking soda; 6 medium cloves garlic, minced; 1 tablespoon tomato paste; 3 tablespoons sweet Hungarian paprika (3/4 ounce; 20 g); 2 teaspoons dried marjoram; 1 teaspoon ground caraway seed; Freshly ground black pepper; 1 1/2 quarts (1.5 L) homemade beef or chicken stock or store-bought low-sodium chicken broth; Apple cider vinegar, to taste; Boiled potatoes, buttered egg pasta, savory Austrian knödel (dumplings), or brown bread, for serving

Viennese Beef Goulash (Saftgulasch)

This goulash is famous in Vienna, and features tender beef in a generous sauce thickened with ample sautéed onions, sweet paprika, and the subtle fragrance of caraway and marjoram.

3 hr 15 min total 15 min prep 3 hr cook 8

Instructions

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1 Season beef all over with salt. In a large, heavy-bottomed pot or Dutch oven, heat lard (or ghee or oil) over medium-high heat until shimmering. Add half the beef and cook, stirring and scraping the bottom of the pot occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer browned beef to the raw beef and set aside.
2 Add onions and sprinkle all over with baking soda; season lightly with salt. Lower heat to medium and cook, stirring often, until onions are moderately browned and partially melted, about 20 minutes; lower heat if needed to prevent scorching.
3 Stir in garlic and tomato paste and cook for 1 minute. Stir in paprika, dried marjoram, caraway, and a generous grinding of black pepper.
4 Stir in all the beef along with any accumulated juices, then add the stock. Bring to a simmer over high heat, then lower heat to maintain a gentle simmer. Cook, stirring, until beef is tender, about 2 1/2 hours. Stir in a small splash of vinegar to taste: 1 to 2 teaspoons is a good starting point (you don't want the stew to taste vinegary, but you do want to add a subtle, bright note to balance the sweet onion and beefy flavors). Serve with potatoes, noodles, Austrian dumplings, or hearty bread.