Wiener Gulasch — Print Recipe — The Culinary Codex

A rich, deeply paprika-spiced beef stew slow-cooked until the sauce is thick and velvety, served with bread dumplings or crusty rolls.

Ingredients

1 Heat oil in a heavy pot. Cook onions slowly over medium-low heat for 20-25 min until deeply golden and jammy.
2 Remove from heat, stir in paprika quickly (it burns easily). Add tomato paste, garlic, caraway, and marjoram.
3 Return to heat, add vinegar and stir, scraping up all fond. Add beef cubes.
4 Pour in broth, add bay leaf and lemon zest. Bring to a gentle simmer.
5 Cover and cook on low heat for 2-2.5 hours until beef is fork-tender and sauce is thick.
6 Season with salt. Serve in deep bowls with Semmelknödel (bread dumplings) or a crusty Kaiser roll.

Did You Know?

The Viennese version uses equal parts onion and meat by weight — far more onion than the Hungarian original, creating its signature silky sauce.