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Wiener Saftgulasch (Classic Viennese Slow-Braised Beef and Onion Stew)
The iconic stew of traditional Viennese tavern culture: tender chunks of beef braised with an equal weight of onions, naturally thickened without flour or tomatoes, and spiced with Austrian paprika and marjoram.
Prep
25 min
Cook
120 min
Total
145 min
Ingredients
4servings
- Beef chuck or shin, cut into large 4 cm chunks800 g
- Yellow onions, finely chopped800 g
- Sweet noble paprika3 tbsp
- Apple cider vinegar1 tbsp
- Dried marjoram1 tbsp
- Finely crushed caraway seeds1 tsp
- Garlic cloves, minced3 clove
- Oil or lard3 tbsp
- Warm water400 ml
- Salt1.5 tsp
Preparation Steps
1
Heat oil in a Dutch oven and sauté onions over gentle heat for 25-30 minutes until deep golden and sweet.
30 min timer
2
Remove from heat, stir in paprika immediately, and deglaze with vinegar and 100 ml water to prevent bitterness.
2 min timer
3
Add beef chunks, minced garlic, caraway, marjoram, and salt. Return to medium heat and stir well.
3 min timer
4
Cover tightly, reduce heat to bare minimum, and simmer for 2 hours, adding remaining water gradually as needed.
120 min timer
5
When meat is melt-in-the-mouth tender and gravy is glossy and thick, serve with Semmelknödel or crusty rolls.
2 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
