Viennese-Style Beef Goulash
Viennese-Style Beef Goulash



  • 100g lard
  • 1.25kg sliced onions
  • 2 chopped garlic cloves
  • 1 tbsp tomato puree
  • 2 tbsp sweet paprika
  • 1.5 tbsp hot paprika
  • 1⁄2 tsp caraway seeds, crushed
  • 1 tsp brown sugar
  • 1.5 tsp salt and pepper
  • 2 tsp white wine vinegar
  • 1.5 kg beef shin, chopped into 3cm pieces
  • 1 tbsp parsley, chopped
  • Soured cream, to serve
  • Fry the onions in the lard until golden, then add the garlic for a minute, followed by the tomato puree, spices, sugar, seasoning and vinegar. Pour in 1 litre of water, and bring to the boil. Chuck in the meat, and simmer for 2 hours, adding more water if necessary.
  • When ready, remove the meat from the pan and increase the temperature until slightly reduced and thickened. Return the meat to the pan, season again to taste, and serve with chopped parsley, soured cream, and some new potatoes or rye bread. Delicious!
2 hrs
6 serving

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