Not for delicate veggies! Chef Franz Tomsits of Gasthaus zu Sieg has been cooking this gulasch after his mother’s recipe for the last 25 years.

This steaming plate of tender beef is best accompanied by a Semmel or Salzstange (breadrolls) to mop up the delicious paprika-infused juices. Vitamin requirements are met by a sliced pickle. Mahlzeit!

Recipe: Gulasch zum Sieg (Allow 3-4 hours)


(Serves 15-20; divide by four to serve four generously)

3 kg onions

1 head of garlic

4 kg stewing beef, chopped into cubes (Wadschunken in local dialect)

200 g paprika edelsüß (sweet), finely ground – not spicy hot!

1/8 l vinegar

10 g marjoram

1 tablespoon caraway seeds (Kümmel)

½ l beef broth

2-3 dried chilies

¼ l flour and water

Fry the onions in a large pot in a margarine and oil mixture on the lowest heat setting until golden brown (about ¾ hour).

Add paprika, quench with vinegar immediately.

Now add the marjoram (a variety of oregano), caraway seeds and chopped beef, salt and generously pepper; simmer on low heat for a half hour.

Add beef broth (a soup cube will do) – just enough to partially cover the meat, simmer another hour (top up with beef broth if necessary).

Add 2-3 dried chilies and a whole head of pressed garlic for the last hour.

Cover with the water and flour mix and stir well shortly before serving.


Gasthaus zum Sieg

2., Haidgasse 8
(01) 214 46 53
Mon-Fri 10:00-0:00
(Wed 17:00-0:00)
Sat 9:00-14:00 & 17:00-22:00
Sun 9:00-22:00

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