Viennese gulasch


  • ½ tsp caraway seeds, crushed in a pestle and mortar
  • 12 turns of the black pepper mill
  • 1½ tbsp hot paprika, to taste
  • 1 tbsp chopped flat leaf parsley
  • 1 tsp brown sugar
  • 1 tbsp tomato purée
  • 1½ tsp salt
  • 2 garlic cloves, grated or finely chopped
  • 100g/3½oz lard
  • 2 tbsp sweet paprika
  • 2 tsp cider vinegar
  • 1.5kg/3lb 5oz shin of beef, cut into 3cm/1in pieces
  • 1.25kg/2lb 12oz onions, sliced


  1. Heat the lard in a large pot and fry the onions until they are deep golden brown. Add the garlic, cook for a minute, then add the tomato purée, paprikas, crushed caraway seeds, sugar, salt, pepper and vinegar and cover with 1 litre/1¾ pints of water.
  2. Bring to a boil, then add the beef. Turn down to a gentle simmer and cook for 2½ hours. Check the pan fairly frequently and stir, adding more water to cover the meat if necessary. Check the meat for tenderness, if not tender add a little more water and cook for a little longer. Remove the meat when done and, if needed, continue to cook the liquid to thicken the sauce.
  3. Serve sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread.