Cannabis Wiener Goulash

Ingredients

• 1 kg 1 kg Beef chuck or beef shank
• 1 kg 1 kg Onions
• 3 EL 3 EL Sweet paprika powder
• 1 TL 1 TL Hot paprika powder
• 1 TL 1 TL Caraway seeds
• 3 3 Garlic cloves
• 1 EL 1 EL Tomato paste
• 1 TL 1 TL Dried marjoram
• 500 ml 500 ml Beef broth
• 3 EL 3 EL Vegetable oil or lard
• nach Geschmack nach Geschmack Salt and pepper
• zum Servieren zum Servieren Semolina dumplings or napkin dumplings
• 0,5 TL je Portion 0,5 TL je Portion Cannabis butter (cold, soft)

Instructions

1. 1
   Cut onions into thin rings. In a heavy pot with oil over medium heat, simmer for 20–25 minutes until golden brown and caramelized — this is the base and requires patience.
2. 2
   Cut meat into 1.6-inch (4 cm) cubes. Unlike typical goulash, authentic Wiener Goulash doesn't brown the meat — add raw meat directly to the onions.
3. 3
   Add paprika powder to the onions and toast for 1 minute (careful: don't burn). Add tomato paste and garlic, stir for 2 minutes.
4. 4
   Stir in meat cubes. Add caraway seeds, marjoram, salt, and pepper.
5. 5
   Pour in beef broth — meat should just be covered. Bring to a boil, then reduce heat to very low.
6. 6
   Simmer covered for 1.5–2 hours until meat is very tender. Add water as needed.
7. 7
   Sauce should be creamy at the end — if too thin: remove lid and reduce.
8. 8
   Serve in deep bowls. Place a small dollop of cannabis butter on the hot goulash — it will melt immediately and add a silky sheen.

Pro Tips

• The secret to authentic Wiener Goulash: don't brown the meat — it's never seared.
• The onions become the sauce — a 1:1 ratio of meat to onions isn't a mistake, it's essential.
• Cannabis butter as a finishing touch is classic for braised sauces — adds shine and is never heated.
• Goulash tastes even better the next day. Always make more than you need.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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