Wiener Saftgulasch

Prep the Ingredients:

1. 

   Slice or finely chop 1 ¹/₄ heads Onions into half-moons.

2. 

   Prepare the spices:

   • 

     3 tsp Red pepper powder

   • 

     ¹/₄ tsp Ground cumin

   • 

     1 clove Garlic (crushed)

   • 

     Optional: ½ tsp hot paprika

3. 

   Season the 1 kg 250 gr Beef Shank with Bone with:

   • 

     Salt

   • 

     Black pepper

4. 

   Mix your liquid base:

   • 

     Добави 2.5 gr Beef Broth Cube в 150 ml Water

Brown the Onions (This is the foundation of real Wiener Saftgulasch—don’t rush it.):

1. 

   Heat a large deep pan over medium heat.

2. 

   ³/₄ tbsp Olive oil extra virgin +

3. 

   Add the onions and a pinch of salt.

4. 

   Cook for 30–45 minutes, stirring often, until the onions are:

   • 

     deep golden brown

   • 

     sweet and jammy

   • 

     reduced in volume significantly

Add Paprika (Lower heat first—paprika burns fast and becomes bitter.):

1. 

   Lower heat to low.

2. 

   Add sweet paprika (+ hot paprika if using).

3. 

   Stir constantly for only 20–30 seconds.

Add Meat + Spices:

1. 

   Cut the beef shank in 3-4 cm cubes and separate the bone.

2. 

   Add the beef shank slices and the bone to the pan and stir to coat them well.

3. 

   Add:

   • 

     garlic

   • 

     caraway

   • 

     black pepper

4. 

   Cook for 3–4 minutes, stirring, until the meat changes color slightly.

Add Tomato Puree:

1. 

   Add 15 gr Tomato Puree.

2. 

   Cook for 2–3 minutes, stirring, to remove the raw tomato taste.

Simmer Low and Slow (Gentle simmer only—no hard boiling.):

1. 

   Add the water + broth mixture gradually until the meat is just barely covered.

2. 

   Bring to a gentle simmer (small bubbles).

3. 

   Cover with a lid (or foil) and simmer for 2.5–3 hours.

4. 

   Stir every 15–20 minutes to prevent sticking/burning (pan cooking needs more attention).

Debone the Shank (Bone-in improves flavor, but deboning makes serving easier.):

1. 

   When the meat is very tender, remove the shank slices to a plate.

2. 

   Pull the meat off the bones.

3. 

   Cut the meat into chunky bite-size pieces.

4. 

   Return the meat to the sauce and discard the bones (or keep one for presentation).

Finish the Sauce (“Saft”):

1. 

   Simmer uncovered for 10–20 minutes until thick, glossy, and coating the meat.

2. 

   If too thick, add a splash of water/broth.

3. 

   Taste and adjust salt and pepper.

4. 

   Optional: add 1 tsp vinegar or lemon juice for balance.

Serve:

1. 

   Serve hot with:

   • 

     bread dumplings (Semmelknödel)

   • 

     boiled potatoes

   • 

     or fresh bread for the sauce

2. 

   Enjoy immediately while the sauce is rich and glossy.