Old Viennese Beef Reisfleisch | Juicy Classic

Pat the goulash beef dry and cut into approx. 2–3 cm bite-sized cubes. Finely chop the onions and finely grate or mince the garlic.

Heat the clarified butter in a large, ovenproof casserole pot. Sear the beef cubes in batches over high heat until browned all over, remove, and briefly set aside.

Slowly sauté the chopped onions in the same pot over medium heat until golden brown. Briefly stir in the garlic and tomato paste and toast.