Wiener Saftgulasch
Viennese beef stew stripped down to its essence—caramelized beef, tangy tomato, and caraway in one skillet. Gutsy, quick, and utterly craveable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
comfortheartyaustrianbeeftenderjuicyweeknightcomfort-food-night
Ingredients
- 1.5 lbs beef stew meat (chuck or blade), cut into 3/4-inch chunks
- 1 large yellow onion, sliced into 1/4-inch rings
- 3 tbsp tomato paste
- 1 cup beef stock
- ¾ tsp caraway seeds
- 2 tbsp red wine vinegar
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- 2
Brown beef in two batches, 3-4 minutes per batch without stirring. Transfer to a plate.
- 3
Add onion to the pan and cook 3 minutes, stirring occasionally, until softened.
- 4
Stir in tomato paste and caraway seeds. Cook 1 minute until fragrant.
- 5
Return beef to pan. Pour in stock and vinegar. Simmer 8 minutes until beef is tender.
- 6
Taste and season with salt and pepper. Serve hot with crusty bread.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
