Classic Viennese Beef Reisfleisch | Hearty One-Pot Classic

Pat the beef dry and cut into approx. 2 cm bite-sized cubes. Finely chop the onions and garlic cloves.

Heat the clarified butter in a heavy braising pot. Sear the beef in batches over high heat until nicely browned all over. Remove the meat and set aside briefly.

In the same pot, slowly sauté the chopped onions over medium heat until golden brown. Stir in the garlic and tomato paste and roast for 1 minute. Briefly remove the pot from the heat, stir in the sweet paprika powder, and quickly deglaze with approx. 200 ml of beef stock so that the paprika powder does not turn bitter.