🍽️ Traditional Viennese Goulash

Name: Traditional Viennese Goulash
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg beef (trimmed e.g. shoulder or shin); 3 onions (about 800 g); 2 tbsp vegetable oil; 1 tbsp tomato paste; 600 ml meat broth; 1 clove of garlic; 1 unwaxed lemon; 1 tsp caraway seeds; 2 tbsp paprika powder (sweet); 1 tsp dried marjoram; salt; pepper (from the mill); 1 tsp cornstarch; 4 tbsp whipping cream

495 kcal · 30 min · 4 servings

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Ingredients

1 kg beef (trimmed e.g. shoulder or shin)
3 onions (about 800 g)
2 tbsp vegetable oil
1 tbsp tomato paste
600 ml meat broth
1 clove of garlic
1 unwaxed lemon
1 tsp caraway seeds
2 tbsp paprika powder (sweet)
1 tsp dried marjoram
salt
pepper (from the mill)
1 tsp cornstarch
4 tbsp whipping cream

Instructions

1. Rinse the meat and pat it completely dry with a kitchen towel.
2. Cut the dry meat into equal-sized cubes using a sharp knife.
3. Peel the onions and halve them.
4. Dice the halved onions into small cubes.
5. Pour the oil into a large pot and heat it up.
6. Sauté the onion cubes in the hot oil while stirring until they become translucent.
7. Add the meat cubes to the onions.
8. Brown the meat together with the onions.
9. Stir the tomato paste into the meat and onion mixture.
10. Let the tomato paste cook briefly.
11. Pour in enough broth to completely cover the meat.
12. Let the goulash simmer for about 2 to 2.5 hours.
13. Keep the heat just below the boiling point.
14. Stir the goulash occasionally during the cooking time.
15. Add more broth if necessary if the liquid evaporates too much.
16. Peel the garlic in the meantime.
17. Chop the garlic finely.
18. Wash the lemon under hot water.
19. Dry the lemon.
20. Finely grate the lemon zest.
21. Add the lemon zest to the chopped garlic in a small bowl.
22. Add the cumin to the bowl.
23. Add the paprika to the bowl.
24. Add the marjoram to the bowl.
25. Add the spice mixture to the goulash about 20 minutes before the end of the cooking time.
26. Pierce a meat cube with a fork to check for doneness.
27. Pull the fork out easily if the meat is tender.
28. Mix the cornstarch with a little cold water until smooth.
29. Add the starch mixture to the goulash.
30. Let the sauce thicken slightly.
31. Stir the cream into the goulash.
32. Season the dish with salt.
33. Season the dish with pepper.
34. Serve the goulash.

Nutrition per serving

kcal: 495
Protein: 51 g · Fett/Fat: 30 g · Carbs: 6 g