The Viennese Saftgulasch, like all other types of goulash, also has its origins in Hungary. But for many years now, the dish has been considered a true specialty in Vienna with a long tradition, even if it comes from our neighbor across the border. For a real goulash, the onions must never be fried too hot; they should be pale blonde, nothing more. The meat is also only gently sautéed on the onions; it only gets its color during the later braising process. You can learn even more interesting facts about goulash, its preparation, and its history at the Vienna Goulash Museum in the first district. Because here, they cook what is probably the best goulash from Vienna to Budapest. And if you would like to try this hearty dish yourself, treat your loved ones to a real Viennese Saftgulasch.
The following recipe from www.gaumenfreuden.at serves four people and tastes even spicier and more delicious the next day! As grandmother always used to say: A goulash needs its time.
Viennese goulash recipe
Read also: Recipe of the month: Potato goulash
Photo by Janine, meinhaushalt.at
