Wiener Saftgulasch (Viennese Slow-Caramelized Onion & Sweet Paprika Beef Braise) – Authentic Austria Recipe
Vienna’s rich tavern goulash where mountains of onions melt into a glossy, ruby-red paprika gravy.
- Country of Origin
- 🇦🇹 Austria (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed beef chuck, Equal weight of sweet yellow onions, Crusty Kaiser roll or spätzle, Hungarian sweet paprika, Caraway seeds
Ingredients for Wiener Saftgulasch (Viennese Slow-Caramelized Onion & Sweet Paprika Beef Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed beef chuck, prepped into bite-sized pieces
- 1.5 cups equal weight of sweet yellow onions, washed and trimmed
- 1 cup crusty Kaiser roll or spätzle
- 1 medium onion and 3 cloves garlic, finely minced with Hungarian sweet paprika
- 1.5 tbsp traditional Austria seasoning (caraway seeds, marjoram, garlic, tomato paste)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed beef chuck for 5 minutes.
- Add minced onion, garlic, Hungarian sweet paprika, and caraway seeds, marjoram, garlic, tomato paste, stirring for 2 minutes until deeply aromatic.
- Add equal weight of sweet yellow onions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crusty Kaiser roll or spätzle right before serving warm.