Step 1

Chop onions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.

Step 2

Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.

Step 3

Cover the pot with a lid an let the Viennese Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.

Step 4

Serve with potatoes and a green salad.