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Viennese Goulash (Wiener Rindsgulasch)

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“From, with a few adjustments after making. Serve with potatoes or spaetzle.”

Ingredients Nutrition


  1. Heat the oil in a large pot and brown the beef cubes.
  2. Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
  3. Add the tomato paste, paprika and the rest of the seasonings and stir well.
  4. Add the stock and stir well again.
  5. Add a little salt and pepper – it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
  6. Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).

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