By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
717 cal · 225 min
Beef Goulash Vienna Style
Recipe GLPR7ed0b9d6218439
A rich and tender beef stew infused with paprika and tomato, slowly simmered until the meat becomes meltingly soft. This Vienna-style goulash is aromatic and deeply flavored, perfect served alongside boiled potatoes, noodles, or dumplings.
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Ingredients
1 1/2 pounds beef chuck, cut into 2-inch cubes
1 1/2 pounds onion, thinly sliced
1/2 cup vegetable oil
1 1/2 tablespoons sweet paprika
6 tablespoons water or beef stock
1 1/2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon vinegar
1 pinch fresh marjoram (or 1/4 teaspoon dried)
Directions
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the sliced onions and cook, stirring occasionally, until they turn golden brown and begin to soften, about 8-10 minutes.
Stir the paprika into the onions thoroughly, coating them well and cooking for 1 minute to bloom the paprika and release its flavor.
Add the beef chunks to the pot, stirring to coat them with the oil and paprika mixture. Cover the pot and let the meat cook for 5 minutes.
Pour in the water or beef stock, then add the tomato puree, salt, vinegar, and marjoram. Stir well to combine all ingredients.
Reduce heat to low, cover the pot partially, and simmer gently for 3 to 3 1/2 hours, stirring occasionally. The beef should become very tender and the sauce rich. Add additional water only if the liquid level drops too much or the mixture begins to stick.
Once the beef is fork-tender and the flavors have melded, taste and adjust seasoning as needed. Serve hot with boiled potatoes, egg noodles, or dumplings on the side.
Comments
This is a straightforward braise that delivers real flavor without exotic ingredients—all nine components are standard at any Charlotte supermarket, including paprika and marjoram in the spice aisle. The stated 225 minutes is honest for a true slow braise, though active prep (chopping onions, browning beef) runs about 15 minutes before a hands-off simmer; it's a genuinely low-effort weeknight dinner if you start early or use a slow cooker. A 4-serving pot costs roughly $8–10 total (beef chuck runs $4–5 per pound, onions and pantry staples negligible), landing at $2–2.50 per serving, which is solid value. The real strength is that goulash reheats beautifully and actually tastes better the next day, making it ideal for batch cooking; the main drawback is that 3.75 hours of oven time ties up your kitchen and requires advance planning, which limits spontaneity on a busy night.
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