Grammy's Kitchen · Goulash · Viennese Beef Goulash (Saftgulasch)
One of 109 goulash recipes we measured
from www.seriouseats.com
It ranks #4 of 109 for richness among the goulash recipes we compared. 2 cooks on www.seriouseats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 106% | 63% |
| fat | 2% | 1% |
| aromatics | 103% | 33% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 107% |
| collagen idx | 0.9 | 0.8 |
| marbling idx | 0.5 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds (1.4 kg) boneless beef shank or chuck, cut into 1 1/2-inch pieces |
| Kosher salt | |
| 30 g | 2 tablespoons (30 g) lard, ghee, or neutral oil such as canola |
| 1361 g | 3 pounds (1.4 kg) yellow onions (about 6 medium onions), diced |
| 1 g | 1/4 teaspoon baking soda |
| 18 g | 6 medium cloves garlic, minced |
| 16 g | 1 tablespoon tomato paste |
| 20 g | 3 tablespoons sweet Hungarian paprika (3/4 ounce; 20 g) |
| 4 g | 2 teaspoons dried marjoram |
| 1 teaspoon ground caraway seed | |
| Freshly ground black pepper | |
| 1440 g | 1 1/2 quarts (1.5 L) homemade beef or chicken stock or store-bought low-sodium chicken broth |
| Apple cider vinegar, to taste | |
| Boiled potatoes, buttered egg pasta, savory Austrian knödel (dumplings), or brown bread, for serving |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am Austrian, and have made Gulasch tons of times. My favorite recipe comes from an old Viennese inn, and is very close to this one.A couple of pointers:- Add a dash of hot paprika as well- When adding paprika to the onions, turn of the stove, add paprika, an” — a cook, 4★
“Want to try, but I have 2 questions. Do you only brown half the beef? And for the 2 1/2 hr braise, do you leave the pot uncovered? Thank you.” — a cook