New Year’s Eve is a great, sparkling celebration. The party often goes on into the early hours – and you need a pick-me-up. The classic midnight dish is goulash. Trisanna goes one step further with the recipe for midnight goulash from star chef Martin Sieberspaer. Prepare. Party. And enjoy.

Viennese goulash
with sausage, gherkin and fried egg


1800g thick beef shoulder and shank
1500g onions
4 tbsp lard
1 tbsp granulated sugar
2 tbsp tomato paste
50 ml vinegar
10 tbsp sweet paprika powder
1.8l beef broth
Soup seasoning
3 bay leaves
3 tbsp dried marjoram
½ tbsp ground caraway
5 cloves of garlic
1 tsp lemon zest
Cornstarch (Maizena) to thicken
100g butter
Salt, Cayenne pepper


Remove the fat and any large tendons from the beef and cut into 3cm dices. Peel the onions, halve and cut lengthways into strips.

Heat the lard in large casserole, brown the beef cubes in the lard on all sides at a medium heat and then remove. Caramelise the sugar and braise the onions in the frying fat. The onions should have a very strong colour. Stir in the tomato paste and braise a little. Add the paprika powder immediately followed by the vinegar.

Return the meat to the casserole. Add salt, the soup seasoning, bay leaves and marjoram.

Add the caraway, the peeled and pressed garlic and the lemon zest. Pour in the beef broth.

Cover and leave to simmer on a low heat for approximately 1 ½ hours.

If the gravy appears too thin, add a little cornstarch dissolved in water to thicken it.

Season the goulash with cayenne pepper to taste and stir in the cold butter.

Bring to the boil once more and serve with sausage, gherkin and fried egg.


The goulash tastes even better when it’s reheated, so the best approach is to prepare the goulash the day before you want to enjoy it. Bread dumplings or polenta make a good accompaniment.