John Myers
Viennese Style Juice Goulash
The perfect viennese style juice goulash recipe with a picture and simple step-by-step instructions.
- 700 g Fresh onions
- 2 tablespoon Butter
- 1 tablespoon Sunflower oil
- 1 Kg Goulash beef
- 2 tablespoon Sweet paprika
- 2 tablespoon Tomato paste
- 1 tablespoon Balsamic vinegar
- 1 Teaspoon (level) Caraway seed
- 2 Bay leaves
- 400 Milliliters Meatsoup
- Peel and roughly chop the onions. Heat the butter and oil in a roaster. Add the onions. Fry slowly over low heat until golden brown (about 30 minutes). Stir more often.
- Wash the meat, dry it and cut it into cubes.
- Stir the paprika and tomato paste into the onion. Briefly roast with. Deglaze with vinegar and meat stock. Add the meat, bay leaves and caraway seeds. Let everything boil.
- Cover the goulash on the electric stove for 4 hours … on the lowest setting … more just simmer than simmer. I let it simmer openly for the last half hour at a slightly higher temperature.
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