Beef Goulash Viennese style

24 Jan 2019

Time: ★★★☆☆

Cooking Level: ★★★☆☆




  • 1kg NZ BA chuck tender, cut into 1 inch cubes

  • 1kg Organic brown onion

  • 300g Red bell pepper

  • 3 Garlic cloves peeled

  • 5 Red small chilies

  • 1ltr Organic beef bBroth

  • 60g Tomato paste

  • 25g Paprika powder sweet

  • Salt and pepper to taste

  • 7g Marjoram dried

  • 1 Organic lemon, juiced

  • 40ml Avocado oil

  1. Chop the onions and red bell pepper

  2. Add the onions to a large pot with the oil and let the onions sweat until translucent 

  3. Add the bell peppers and the garlic cloves and sweat for another minute

  4.  Add the tomato paste, paprika and marjoram and stir for 2-3 minutes over high Heat

  5. Fill up the pot with the beef broth and place the beef cubes in the pot. Cover with some water if necessary. Let it simmer over medium heat for about 90 minutes

  6. Remove the meat from the pot and blend the sauce with a blender until smooth. Place back the beef in the pot and add the lemon juice

  7. Season with salt and pepper to taste

  8.  Serve in deep soup bowl with some sour cream and fresh chopped parsley.



This is a very hearty dish for the cool season. You can also use beef brisket or which is a bit fattier or veal topside cubes. Traditionally served with homemade spaetzle but you can eat with pasta or even rice.

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