Wiener Saftgulasch “, a variation of the Goulash, is a classic in Austria and famous in the bistrots „Beisl “ of Vienna. For these down to earth restaurants it is cheap, easy to make in large amounts and taste even better re-heated over several days. Of course this dish originated from Hungary and is comparable to what they call „Pörkölt “ there.
Here we have the ultra-puristic version from „Kochgenossen“, true experts of classic Austrian cuisine.
I reduced the amount of the orginal recipe to halve, as I had only 900g meat at home. And not even the best, but this is another story. Normally boneless beef shanks are used or what they call „Wadschunken“ in Austria or „Haxe“ in Germany. Quite en vogue is to use beef cheeks these days.
The difference to the regular Goulash is that the meat won`t be roasted at the beginning, also salt will be used only at the end and only fresh Hungarian paprika powder sweet and hot is used. It must look red, when it looks brown than it is old.
They serve a simple roll/bun „Semmel“ with it in Vienna. You can serve it with pasta like Fettucine/Papardelle or Spätzle.
Note: Next time I will use my old electric plate on the countryside, as the oven was second best. My regular gas is too powerful for this slow cooking dish.
Ingredients
2kg boneless beef shanks, chopped in big cubes
1.5kg onions, sliced
70g sweet/edelsüss Paprika powder
10-20g hot Paprika powder
2 tsp caraway seeds (grounded in a mortar)
2 tsp dry marjoram
2 tbsp mild vinegar
150g pig lard or sunflower oil (me: butter)
2L hot water or unsalted beef bouillon
Preparation
- Cook halve of the onions in lard/oil/butter on very low heat (!) for 15min in a Duch oven or Casserole. After 15min add the rest of the onions and cook for around 1h. The onion slices should look like gold-yellow and not (!) brown or dark. I used the Lo „slow cook“ function at my new Breville Smart Oven for 1h.
- Turn off the heat and add paprika powder and combine.
- Also add vinegar and hot water or saltless (!) beef bouillon. Re-heat to low-to-medium heat and cook for 30min
- After 30min add grounded caraway seeds and dry marjoram
- Finally add cubed meat and combine
- Now cook it for 5h on very low heat without lid, 100 C or 200 F. Best would be an old-school electric plate. No gas! Or use an oven with down heat only with lid (!). I used my Breville Smart oven, Lo „slow cook“ function. Next time I use my electric plate on the countryside. And regulary stir everything especially at the bottom of your Dutch oven.
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After 5h add salt and optional 1-2 tbsp beef demi-glace. Let it cool down! Now you put the dutch oven in your fridge overnight.
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Next day re-heat it and serve it with pasta of your choice or baquette/bread. AND have Maldon sea salt ready at the table.
