Buttery tender & aromatic - The best goulash with Lafer's secret trick

A real Viennese goulash without frying - is that even possible? Yes, and how! This recipe is a real game changer. Instead of searing the meat, it is gently braised in onion stock. The result: incredibly tender beef, a creamy sauce full of flavor and a goulash like from a pub. Incidentally, the trick comes from Johann Lafer - and you shouldn't miss it!

Preparation

Ingredients for 4 people

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 - step by step

Roast the onions

Finely chop the onions and braise in lard over a low heat until golden brown. This takes about 60 minutes. Then season with salt, paprika powder and vinegar.
Set up the base

Add the beef stock and continue to cook the onions until they are soft as butter. Then pass through a sieve or purée finely.
Flavor & refine

Add the red wine, redcurrant jelly, bay leaf, rosemary and peppercorns to the onion mixture. Stir everything well and bring to the boil once.
Braise the meat (without browning!)

Add the diced beef directly to the hot sauce. Place in the oven at 160 °C (top/bottom heat) and leave to braise slowly for 3 hours. The result: tender as butter!
Finalize

If the sauce is too thin, simply add a few finely pureed onions or thicken lightly with flour. Season to taste again, sprinkle with fresh parsley and serve hot.

Tip from the househusband

Tip from the househusband

✅ Patience pays off - the longer the goulash simmers, the better it gets.

Currant jelly adds a subtle fruity note - don't leave it out!

✅ Perfect for preparing - tastes even better the next day!

Perfect side dishes

Bread dumplings
Potatoes or dumplings
Fresh farmer's bread to soak up

Why you'll love this recipe

No frying necessary - stress-free preparation
Tender meat & spicy, creamy sauce
With Lafer's secret ingredient: redcurrant jelly for fine sweetness
Perfect for guests, Sunday dinners or a feel-good evening
Pure home cooking - honest, hearty & sure to succeed

Recipe summary

Viennese goulash without frying? Absolutely - and it tastes heavenly! The combination of onion, paprika powder, red wine and Lafer's secret ingredient adds depth, sweetness and spice to the sauce. Served with butter-tender beef - a dish that is sure to delight.

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