Rosemary Clooney's Viennese Goulash
Prep time
Cook time
Total time
The onions practically melt into the gravy in Rosemary Clooney's version of Viennese Goulash, straight from the Dead Celebrity Cookbooks.
Recipe type: Main
Cuisine: Austrian
Serves: 6
  • 2 tsp marjoram
  • 1 tsp caraway seeds
  • 1 tsp finely chopped lemon rind
  • 1 clove garlic
  • ¾ cup butter
  • 1 tsp tomato paste
  • 2 lbs onions, sliced
  • 1 tbsp sweet Hungarian paprika
  • 2 lbs chuck, rump, or round beef, cut into large chunks
  • 1½ cups water
  • Salt, to taste
  • ¼ cup flour, optional
  1. Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon rind, and garlic.
  2. In a Dutch oven, melt the butter, add the tomato paste and crushed seasoning and stir to combine. Add the sliced onions and, stirring constantly, sauté until golden. Add the paprika and cook for a minute more, stirring constantly. Add the beef, one cup of water, and salt to taste.
  3. Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with ¼ cup flour and add another cup of water and bring to a boil.
  4. Serve the goulash with egg noodles or boiled potatoes.
I reduced the butter to ½ cup (1 cube), and that was just fine. Also, I added ¼ cup Wondra flour to thicken the gravy; however, I did not add any more water beyond that first cup.
Recipe by Webicurean at