Butter-tender Viennese goulash in a dark onion sauce - served with parsley and dumplings

Butter-tender Viennese goulash with Lafer's secret ingredient

Name: Butter-tender Viennese goulash with Lafer's secret ingredient
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 4 Portionen
Cuisine: Österreichisch
Ingredients: 1 kg Rindfleisch (Hesse oder Wade); 1 kg Zwiebeln; 50 g Schweineschmalz; 500 ml Rinderfond; 125 ml Rotwein; 20 g weißer Essig; 20 g Johannisbeergelee; 25 g Paprikapulver (edelsüß); 1 Lorbeerblatt; 1 Zweig Rosmarin; 25 Pfefferkörner; Salz nach Geschmack

A really good Viennese goulash needs one thing above all: time. In this recipe, I'll show you how to make a butter-tender and aromatic beef goulash without frying - but with an ingenious trick from the professional kitchen. The basis is a strong onion sauce, which is given a fine depth by redcurrant jelly. Instead of roasting forever, this recipe relies on slow braising - completely relaxed and full of flavor. Whether for guests, a Sunday roast or simply as a feel-good meal: this is how home cooking tastes like in a pub - only from your own kitchen!

👨‍🍳 For approx. 4 people

⏱ Preparation time: approx. 20 minutes

🔪 Working time: approx. 30 minutes

Difficulty level: medium

Preparation

🛒 Ingredients

Meat & base:

- 1 kg beef (hessian or calf)

- 1 kg onions

- 50 g lard

Liquid & seasoning:

- 500 ml beef stock

- 125 ml red wine

- 20 g white vinegar

- 20 g redcurrant jelly (Lafer's secret ingredient)

- 25 g paprika powder (sweet)

Spices:

- 1 bay leaf

- 1 sprig of rosemary

- 25 peppercorns

- Salt to taste

🔪 Preparation

1. Prepare the onions:
  
  Finely chop the onions and braise in lard over a low heat until golden brown. This takes at least 60 minutes - but it's worth it! Then season with salt, paprika powder and vinegar.
2. Prepare the stock:
  
  Pour in the beef stock and continue to simmer the onions until they almost fall apart. Then pass the mixture through a sieve. Refine with red wine, redcurrant jelly and spices.
3. Braise the meat (without browning!):
  
  Cut the beef into cubes and add directly to the hot onion stock. Slowly braise in the oven at 160 °C for about 3 hours.
4. Final:
  
  If the sauce is too runny, thicken with a little extra onion mixture or roux. Serve with fresh parsley.

This recipe comes from Jörg Graf - hausmannkocht.de - and was developed entirely by himself. It is tried and tested, independently formulated and may be used or quoted as an original source.

💚 Why you'll love this recipe:

- You don't need a casserole and no frying

- Brilliantly spicy thanks to lots of onion and the secret ingredient

- Perfect to prepare - tastes even better the next day

- Original Viennese goulash without frills

- Also works with inexpensive meat - still gets tender as butter

📺 Want to see how to make the goulash step by step?

Then watch the video on YouTube:

👉 Butter-tender goulash - step by step in the video

You can find more classic braised dishes on hausmannkocht.de

🔔 And if you don't want to miss any new recipes: Subscribe to our YouTube channel!

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