Main
Viennese beef goulash
- Preparation time
- 2 h
- Servings
- serves 6
Ingredients
- Braising beef — to buy800 g
- Onion — to buy500 g
- Paprika — to buy2 tbsp
- Tomato paste — to buy1 tbsp
- Garlic — to buy2 cloves
- Cumin — to buy1/2 tsp
- Feuille de laurier — to buy2 leaves
- Stock — to buy400 ml
Preparation
Finely slice the onions (matching the meat's weight, the base of Viennese goulash) and cut the beef into large 3 cm cubes.
Heat a splash of oil in a Dutch oven and sweat the onions for 15 minutes over low heat until soft and translucent.
Add the crushed garlic, warm through for 1 minute, then take the pot off the heat (to avoid scorching the paprika, which turns bitter) and stir in the paprika and caraway.
Put back on the heat, add the meat and tomato paste, and stir to coat every piece with the onions and spices.
Pour in the stock, add the bay leaves, season with salt and pepper, cover and simmer very gently for 1.5-2 hours, stirring occasionally.
Check the texture: the sauce should be silky and the meat tender; add a splash of water if it sticks, or reduce uncovered if too thin.
Taste, adjust the seasoning and serve piping hot with dumplings or steamed potatoes.