Wiener Saftgulasch

Wiener Saftgulasch is beef cubes braised for hours with a mountain of onion until the sauce turns dark and glossy, no other vegetables added. It's Vienna's goulash, and it's honest to note it's a close relative of Hungarian gulyás rather than a wholly separate invention — the two share the same paprika-and-onion foundation from the Austro-Hungarian culinary sphere, but the Viennese version has settled into its own, smoother identity over time.

What it actually is

Beef, usually shin or another cut with real connective tissue, braises for hours with an enormous quantity of finely chopped onion — traditionally close to equal in weight to the meat — along with sweet paprika and a little caraway. As it cooks, the onion breaks down completely, melting into the sauce until it thickens the whole pot on its own, with no flour, potato or other vegetable added at any point.

No potato, carrot or pepper goes into the pot, unlike the Hungarian version many guests picture. Gulyás as made in Hungary is often closer to a chunky soup-stew with vegetables mixed through; Wiener Saftgulasch strips that back to just beef, onion and paprika, reduced until the sauce turns dark, smooth and glossy rather than chunky.

How it's served

• Hot, in a deep bowl, with a bread dumpling or crusty bread for the sauce.
• As a main course, filling and rich on its own.
• With the sauce reduced dark and glossy, not thin or watery.

Writing it on a menu

• Note that it's built on onion, not other vegetables, since guests picturing Hungarian gulyás may expect potato or pepper in the pot.
• Say which cut of beef is used, since a well-marbled cut with connective tissue braises far better than a lean one.
• Mention that it's naturally free of major common allergens in the base recipe.
• Flag if a spicier version is offered, since paprika heat varies by kitchen.