Weiner Saft Gulasch (Viennese Beef Goulash)

This is not some quick weeknight shortcut. This is the real Wiener Saftgulasch, the paprika-stained, onion-heavy beef stew that warms every Gasthaus in Vienna when the cold rolls in.

The secret? An almost absurd amount of onions. Four pounds of them, browned deeply until they practically melt, then deglazed with a splash of vinegar that cuts through all that richness.

Four tablespoons of paprika, caraway seeds, marjoram, garlic, lemon zest, and a bay leaf build layers of flavor that only get deeper as the beef chuck simmers low and slow until fork-tender.

The “Saft” in the name means juice, and this goulash is all about that thick, mahogany-colored sauce that clings to every cube of meat.

Pile it over fresh spaetzle and let the noodles soak up every drop.

Chef Tips

• Brown the onions thoroughly. This is not a step to rush. Deep caramelization is what gives Saftgulasch its signature color and sweetness.
• Use good Hungarian paprika, sweet or a mix of sweet and hot. Stale paprika from the back of the spice drawer won’t cut it.
• Don’t brown the meat separately. In a true Wiener Saftgulasch, the beef goes in raw and braises in the onion sauce. The onions do the work.
• Add beef stock or water only as needed to keep things moist. The finished sauce should be thick and coating, not soupy.