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    Home / Austrian Kitchen / Goulash Viennois

    Goulash Viennois

    Beef and onions simmered low and slow with sweet paprika until the gravy turns glossy and mahogany — the Vienna version of Hungary’s most famous stew.

    ⏱ 25 minPrep time
    🔥 1 hr 45 minCook time
    🍽 6Servings
    🏷 Austrian KitchenCategory
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    Beef and onions simmered low and slow with sweet paprika until the gravy turns glossy and mahogany — the Vienna version of Hungary’s most famous stew.

    Vienna’s paprika masterpiece

    Hungarian goulash became Viennese when the empire’s capital adopted it — but Vienna’s version is its own thing: more onions than meat, a thick silky gravy, and no tomatoes in sight. It is the Sunday favorite of every Wiener Beisl.

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    Step by stepInstructions

    1. Heat the lard in a heavy pot and cook the onions over medium-low heat 15-20 minutes, until soft and golden — this is the secret to the sweet gravy.
    2. Turn the heat up, add the beef, and brown it with the onions for 5 minutes.
    3. Stir in the paprika, tomato paste, garlic, caraway, marjoram, salt, pepper, and vinegar; cook 1 minute to bloom the paprika.
    4. Add the broth and water, bring to a simmer, cover, and cook 1 1/2 to 2 hours over low heat, stirring occasionally, until the beef is meltingly tender.
    5. Stir in the sugar, check the seasoning, and let the goulash rest 10 minutes before serving with bread or dumplings.

    💡 Chef tips & storage

    The onions must be cooked long and slow until they almost dissolve — they are the sauce. A pinch of sugar and a splash of vinegar at the end rounds out the paprika's sweetness.

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    Recipe details

    Prep25 min
    Cook1 hr 45 min
    Servings6
    CategoryAustrian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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