National Dish Austria: Viennese Goulash (Recipe)
In this article
There are few dishes that capture cosy Austrian comfort quite like Viennese goulash. Tender beef is simmered slowly until it melts in the mouth, wrapped in a deep, glossy sauce built on sweet paprika and a mountain of softly cooked onions. Warming, hearty and deeply satisfying, it is the kind of food made for cold afternoons and unhurried gatherings. Bring a little slice of Vienna to your own kitchen with this beloved Wiener Saftgulasch.
About Viennese Goulash
Viennese goulash is a traditional Austrian dish prized for its rich flavours and its hearty, satisfying texture. It is most often made with beef and cooked low and slow so the meat becomes wonderfully tender and the flavours have time to deepen. The foundation is a generous base of onions and paprika that melt together into a spiced, velvety sauce. Let yourself be spoiled by this classic recipe and enjoy a piece of Austria at your own table.
Ingredients (serves 1–2)
- 500g beef (e.g. shoulder or shin)
- 2 large onions
- 2 tbsp paprika (sweet)
- 1 tbsp tomato purée
- 2 cloves garlic
- 500ml beef stock
- 2 tbsp sunflower oil
- Salt and pepper, to taste
- 1 tsp caraway seeds (optional)
- 1 bay leaf (optional)
Shopping for the ingredients
For the best possible result, it pays to use good-quality ingredients. Look for fresh beef shoulder or shin, as these cuts turn especially tender during the long, slow cook. Large onions and pure, fresh paprika are essential to the flavour. Don’t forget to pick up fresh garlic and a good beef stock too — the same building blocks that give body to a Saftgulasch.
Preparing the dish
Begin by finely chopping the onions and cutting the beef into even cubes. Peel and chop the garlic cloves as well. This bit of groundwork is important for a quick and smooth cooking process. Have all of your ingredients ready and within reach before you start cooking, so nothing catches you out once the pan is hot.
Step-by-step instructions
- Heat the sunflower oil in a large pot and brown the beef well on all sides.
- Remove the meat and sauté the onions in the remaining fat until golden brown.
- Stir in the tomato purée and the paprika and mix thoroughly.
- Return the meat to the pot and add the chopped garlic.
- Pour in the beef stock and season with salt, pepper, caraway and the bay leaf.
- Cover the pot and let the goulash simmer gently over low heat for around 2 hours, until the meat is tender.
Gluten-free / lactose-free version
Viennese goulash is naturally gluten-free and lactose-free, as long as you make sure the ingredients you use contain no hidden additives. When buying beef stock, check that it is free from gluten and lactose, or simply prepare your own stock at home. That way the whole dish stays suitable for anyone with an intolerance.
Tips for vegans and vegetarians
For a vegan version of Viennese goulash, you can swap the beef for cubes of soy or seitan. Use a vegetable stock in place of the beef stock and adjust the seasoning to match. This variation is every bit as tasty and keeps the rich, paprika-led flavours of the original beautifully intact.
More tips and tricks
To intensify the flavour even further, let the goulash rest in the fridge overnight after cooking — this gives the aromas time to mingle and deepen. If the sauce turns out too thin, you can thicken it lightly with a little starch. Serve the goulash with fresh bread or potatoes for a complete meal, much as you would alongside a Wiener Zwiebelrostbraten.
Adapting the recipe to your taste
You can easily tailor this recipe to your own preferences, for instance by using more or less paprika. If you like a bit of heat, add a little hot paprika to the mix. Adding strips of pepper or pieces of carrot also works well and brings extra texture and flavour to the dish.
Ingredient substitutions
If you are not keen on caraway, you can leave it out or replace it with other herbs such as marjoram. Instead of sunflower oil, olive oil or any other vegetable oil of your choice will do the job. For the stock, choose either a homemade version or a good-quality shop-bought alternative that is free from additives.
Drink pairing ideas
A traditional Viennese goulash goes wonderfully with a robust red wine such as a Zweigelt or Blaufränkisch. For those who prefer to skip the alcohol, a dark malt beer works beautifully, as does an aromatic tea like a black tea or a fruit tea. These drinks complement the spiced notes of the goulash perfectly.
Serving and presentation ideas
Serve the goulash in a deep bowl or on a plate with a wide rim. Garnish the dish with fresh herbs such as parsley or chives. Arrange sides like dumplings or noodles alongside the goulash to create an authentic and inviting presentation — a hearty pairing it shares with Rindsgulasch with Bread Dumplings.
A bit of history
Goulash has its roots in Hungarian cuisine and became popular in Vienna during the 19th century. Originally a simple dish prepared by herdsmen, it was defined by its use of paprika and meat. In Vienna it grew into a beloved home-cooked favourite, often served on special occasions. It stands as a symbol of the blending of Hungarian and Austrian culinary traditions, and remains a cornerstone of Austrian cuisine to this day.
More recipe ideas
Summary: Viennese Goulash
Viennese goulash is a hearty, aromatic dish that is perfect for cold days or special occasions. With good ingredients and a little patience, you can bring a piece of Austrian tradition into your own kitchen. Whether you keep it classic or adapt it to particular dietary needs, this recipe is sure to delight you and your guests.
