Simple Viennese Beef Goulash Recipes

Steps:

• Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
• Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
• Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
• Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
• Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

Steps:

• Start out by preparing the beef and onions for cooking. First, cut the beef into 1 inch cubes (smaller if you prefer). Place them into a bag, and coat in 2 tbs corn starch. Set aside. Dice the onions into small pieces and set aside. Mince the garlic and set that aside as well.
• Brown the beef in batches to prevent over crowding. Add salt and pepper to the cooking meat. Remove to a bowl and set aside. Saute the onions and garlic together until limp. Add more oil if necessary. Add vinegar, stirring often to deglaze the pan.
• Add the meat and remaining ingredients to the pot and stir well to blend. Heat to a boil, then reduce heat to medium/medium low and cover to simmer. Cook for about 4 hours on this lower setting, until the meat is tender and falls apart. Add more beef stock as needed. Remove the bay leaf and serve with crusy bread, rice, or egg noodles, and top with a dollop of sour cream.

Steps:

• 1. Heat the oil in a large stockpot or Dutch oven. Add onions, and cook about 4 minutes or until tender. Add the juniper berries, marjoram, caraway seeds, sugar, pepper, and salt, and sauté briefly.
• 2. Stir in paprika, bay leaves, tomato paste, garlic, lemon zest, vinegar and 1 quart of water (or beef broth). Bring to a boil, then add the cubed beef, and let simmer (uncovered) for 2 1/2 hours, stirring frequently.
• 3. When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
• 4. Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.

Steps:

• Heat the oil in a large pot and brown the beef cubes.
• Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
• Add the tomato paste, paprika and the rest of the seasonings and stir well.
• Add the stock and stir well again.
• Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
• Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).