Viennese cuisine developed many variations of goulash, like the Esterházy goulash or the Fiaker goulash. But the “Saftgulasch” (literally “stock goulash”) is especially favored in Vienna. Its main ingredients are lean meat and onions which are the secret of every good goulash. Rough rule of thumb: The amount of onions should be at least three quarters of the amount of meat!
This recipe is taken from "Vienna. The city's best original recipes" cookbook.
Ingredients:
600 g shank or shoulder of beef, diced
500 g onions, sliced (I prefer finely chopped)
1 tbsp paprika (sweet, semi-sweet or hot if preferred)
1 tsp vinegar
1 tbsp concentrated tomato puree
1-2 garlic cloves, crushed
1 tsp cumin powder
1 tsp dried marjoram
5 juniper berries (optional)
400 ml water
1 tbsp flour
oil for frying
salt and pepper by taste
Method:
Add a dash of water to the vinegar (so that the ingredients will not burn after you stir in the vinegar during cooking).
Heat the oil in a deep frying pan, then stir-fry the onions until golden.
Stir in the ground paprika.
Stir in the garlic.
Mix it well with onions and add the spices.
Add the water and the tomato puree.
Mix well, add salt and pepper to taste.
Simmer, covered, on a low heat for about 1,5 hours or until the beef is tender and cooked through. Keep stirring from time to time to avoid the foam and make sure the meat is not stuck to the bottom. Add more water if required.
When the meat is ready, sprinkle it with the flour.
Stir, bring to the boil, stir until thickened and adjust the seasoning. Remove from the heat.
Serve and enjoy with herbed baby potatoes and gherkins.
Bon Appetit!
