Wiener Saftgulasch is a traditional Viennese beef stew known for its rich, concentrated sauce (Saft) rather than a soupy consistency. Slow-cooked beef, plenty of onions, paprika, and caraway create a deeply savory dish that’s typically served with bread dumplings, spaetzle, or boiled potatoes.
Season the beef generously with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove and set aside.
Cook the onions
Reduce heat to medium. Add the butter to the pot, then add the onions. Cook slowly, stirring often, until deeply golden and lightly caramelized, about 15–20 minutes. This step is essential for developing the sauce.
Add aromatics and tomato paste
Stir in the garlic and tomato paste. Cook for 2–3 minutes until the tomato paste darkens slightly and becomes fragrant.
Bloom the spices
Remove the pot briefly from the heat and stir in the sweet paprika, spicy paprika, caraway, bay leaves, and marjoram. This prevents the paprika from burning and turning bitter.
Deglaze
Return the pot to the heat and pour in the red wine, scraping up any browned bits from the bottom. Let the wine reduce by about half.
Braise the goulash
Return the beef to the pot and add the beef stock. The liquid should come just below the level of the meat. Bring to a gentle simmer, cover loosely, and cook on low heat for 2–2½ hours, stirring occasionally, until the beef is very tender.
Finish the sauce
Stir in the lemon zest and adjust seasoning with salt and pepper. If the sauce is too thick, add a little more stock. If too thin, simmer uncovered for 10–15 minutes to reduce.
Notes
No flour needed: Traditional Wiener Saftgulasch relies on onions and reduction for thickness, not flour.
Paprika matters: Don't use that paprika that's been sitting in your cupboard since the 80's! Use good-quality Hungarian paprika for the best flavor and color.
Make ahead: This dish tastes even better the next day and reheats beautifully.
Serving suggestions: Serve with Semmelknödel, spaetzle, boiled potatoes, or crusty rye bread.
Optional heat: Add more spicy paprika or a pinch of cayenne if you prefer extra warmth.