Viennese beef stew (Gulasch Wiener Art)

By • January 16, 2016 0 Comments

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Author Notes: A very simple but sophisticated and delicious beef stew. It doesn't require any flour to bind the sauce, all it takes is time.
The traditional recipe doesn't have any vegetables in it but I like to cut some carrots in big pieces and add them.
I like to serve this with pasta or mashed potatoes.
Vera Kern


Serves 4

  • 1 pound beef stew meat
  • 1 pound yellow onions
  • 3 tablespoons butter
  • 3 tablespoons paprika powder
  • 1/2 tablespoon caraway seeds
  • 3 tablespoons tomato paste
  • 3-4 carrots (optional), chopped in large pieces
  1. In a big pot (I use a dutch oven) heat up the butter and add the chopped onions. The onions can be in big pieces, they will be dissolved at the end.
  2. Fry the onions in the butter until they are soft, about 8-10 minutes. Add the meat and brown on all sides.
  3. Fill a pitcher or something similar with water and have it ready next to the oven. Remove the pot from the heat and stir in the paprika powder and then some water so that everything is covered. The paprika easily turns bitter if it burns so I prefer to do it off the heat.
  4. Add the caraway seeds and the tomato paste. If you use carrots, add them now. Stir so distribute everything evenly. Then add more water until everything in the pot is submerged under an inch of water.
  5. Cover the pot and bring to boil. Turn the heat down, take off the lid and let the stew simmer for a few hours, at least 4. Stir once in a while. Add more water if the stew gets dry, you want a sauce to develop. Around hour 4 the stew will turn to a brownish color. Turn off the heat and let it rest for one more hour.

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