Authentic Viennese Goulash (Wiener Fiakergulasch)
90 mins (prep 30, cooking 60)
11 ingredients
4-6 servings
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!

Categories:  stew , weeknight , european , main-dish , beef , meat , inexpensive , <-4-hours , soups-&-stews , one-dish-meal , time-to-make ,
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Serving Size (485.85 g)
Servings 4
Amount per Serving
Calories 768.51 Calories from Fat 498.42
% Daily Value *
Total Fat 55.38g 340.77%
Saturated Fat 25.37g 507.3%
Trans Fat 0.0g %
Cholesterol 188.68mg 251.58%
Sodium 1483.14mg 247.19%
Total Carbohydrate 16.91g 22.55%
Dietary Fiber 3.78 g 60.47%
Sugars 6.31 g %
Protein 49.1g 392.79%
Vitamin A 322.71IU% Vitamin C 10.45mg%
Calcium 79.48mg% Iron 6.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hungarian paprika, dried marjoram