Wiener Saftgulasch aus dem Dutch Oven - Schritt für Schritt Anleitung - Das beste Gulasch

beef

🥗Healthier: lean beef

💰Cheaper: pork

Pork can be more affordable and still provide good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can be lighter and more affordable.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

Begin with a Dutch oven and heat 2 tablespoons of Butterschmalz until melted.

Add chopped onions to the pot and sauté until translucent, about 15-20 minutes.

In a mortar, combine 1 teaspoon of majoran, 1 teaspoon of kümmel, and some peppercorns; grind them into a paste.

Add 2 minced garlic cloves to the mortar and mix with the paste.

If the paste is too dry, add a bit more Butterschmalz to achieve a nice consistency.

Add 1 tablespoon of Weinessig to the pot with the sautéed onions.

Stir in the prepared spice paste, 1 tablespoon of Paprikapulver, and 1 tablespoon of tomato paste.

Add 2 bay leaves and a pinch of salt to the mixture.

Add the Gulaschfleisch directly into the pot without browning it first.

Pour in the can of beer to cover the meat and bring to a boil.

Cover the pot and reduce the heat to 120°C (about 248°F) for slow cooking.

Let it cook for about 4 hours, checking after 2 hours to see if more liquid needs to be added and to taste for seasoning.

After about 4.5 hours, check the consistency and ensure the onions have completely dissolved into the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens