Authentic Austrian Beef Goulash
Embrace the robust flavors of Austria with this hearty beef goulash recipe, passed down through generations from my delightful Bavarian Mutti. This stew showcases tender chunks of beef chuck, elegantly spiced with both hot and mild Hungarian paprika, along with aromatic caraway seeds. Each bite is a taste of tradition, making it a beloved centerpiece for family gatherings. The rich sauce, developed from seared meat juices and fresh tomatoes, brings comfort and warmth, especially when ladled over pillowy spaetzle, buttered noodles, or traditional Semmel Knoedel (bread dumplings). Indulge in this recipe that warms the heart and nourishes the soul, and visit my blog for a step-by-step tutorial on achieving the perfect goulash.
N/A
Servings
320
Calories
13
Ingredients
Ingredients
Stew cut beef
4 lbs (cut into bite-sized chunks)
Flour
1 cup (seasoned with 1 tbsp kosher salt & cracked pepper)
Large onions
2 (sliced thin)
Olive oil
for searing (None)
Hungarian hot paprika
1 tablespoon (None)
Mild paprika
1-2 teaspoons (None)
Garlic cloves
2 (sliced thin)
Small lemon
1 (zested)
Caraway seeds
1 tablespoon (None)
Tomato paste
2 tablespoons (None)
Tomato sauce
4 cups (large can)
Beef or chicken stock
1/2 cup (or water)
Kosher salt and pepper
to taste (None)
Instructions
1
Start with a large Dutch oven. Heat enough olive oil to coat the bottom, raising the heat until the oil shimmers but does not smoke.
2
Prepare the beef: Pat the bite-sized chunks dry and dredge them in seasoned flour (mix flour, kosher salt, and cracked pepper in a bowl).
3
Test the oil's readiness by adding one piece of meat. If it sizzles, proceed to add the remainder of the meat in batches, ensuring there's enough space. Sear each piece for 3-4 minutes per side until they develop a golden brown crust. This step is crucial as it enhances the flavor of the stew.
4
Once all the meat is seared, remove it and set it aside in a bowl to collect any juices.
5
Lower the heat to medium and, if needed, add a bit more olive oil. Sauté the sliced onions until they are tender, about 3-4 minutes. Add the sliced garlic and cook it until fragrant, which should take about 30 seconds.
6
Stir in the tomato paste and both types of paprika, cooking for 1-2 minutes to allow the spices to bloom.
7
Add the tomato sauce, caraway seeds, lemon zest, and the chicken stock, stirring well to combine all the ingredients.
8
Bring the mixture to a gentle simmer for about 15 minutes. Taste and adjust the seasoning with kosher salt and pepper. If the sauce is too thick, thin it out with a bit more stock or water to achieve a pleasant gravy-like consistency.
9
Cover and let it simmer for 2 hours on low heat. Alternatively, transfer everything to a slow cooker and allow it to cook for 4-6 hours, letting the flavors meld beautifully.
10
For the best taste, make this dish a day in advance; it truly improves as the flavors deepen. Serve hot over spaetzle, buttered egg noodles, or the delicious Bavarian bread dumplings 'Semmel Knoedel'. Find the recipe for those dumplings on my blog.
Nutrition Information
18g
Fat
18g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Austrian Beef Goulash?
It is a hearty beef stew featuring tender chunks of beef chuck spiced with Hungarian paprika and caraway seeds, often served over spaetzle or bread dumplings.
What cut of meat is used in this recipe?
The recipe calls for 4 lbs of stew cut beef, specifically beef chuck, cut into bite-sized chunks.
How should I prepare the beef before cooking?
Pat the meat chunks dry and dredge them in flour seasoned with kosher salt and cracked pepper.
Why is it important to sear the meat?
Searing the meat for 3-4 minutes per side until a golden brown crust develops is crucial for enhancing the deep flavor of the stew.
What type of paprika is required?
The recipe uses a combination of 1 tablespoon of Hungarian hot paprika and 1-2 teaspoons of mild paprika.
How many onions do I need?
You will need 2 large onions, sliced thin.
What is the role of caraway seeds in goulash?
Caraway seeds provide a traditional aromatic flavor that is characteristic of authentic Austrian and Bavarian stews.
Can I use chicken stock instead of beef stock?
Yes, the recipe specifies using either beef or chicken stock, or even water if preferred.
What should I do if the sauce is too thick?
If the sauce becomes too thick, you can thin it out with a little more stock or water until it reaches a pleasant gravy-like consistency.
How long does the goulash need to simmer on the stove?
After the initial preparation, cover the pot and let it simmer on low heat for 2 hours.
Can I make this recipe in a slow cooker?
Yes, you can transfer the mixture to a slow cooker and cook on low for 4-6 hours.
What is the best way to serve Austrian Beef Goulash?
It is traditionally served over spaetzle, buttered egg noodles, or Bavarian bread dumplings known as Semmel Knoedel.
Does this dish taste better the next day?
Yes, the flavors truly improve and deepen if the dish is made a day in advance.
What kind of pot is recommended?
A large Dutch oven is recommended for the best results when searing and simmering.
How many calories are in a serving?
Each serving contains approximately 320 calories.
What is the protein content per serving?
There are 24 grams of protein per serving.
How much fat is in this recipe?
The recipe contains 18 grams of fat per serving.
Are there carbohydrates in this dish?
Yes, there are 18 grams of carbohydrates per serving.
How long should I cook the garlic?
Cook the sliced garlic for about 30 seconds until it becomes fragrant.
What do I do with the meat after searing it?
Remove the seared meat and set it aside in a bowl to collect any juices while you sauté the vegetables.
What does blooming the spices mean?
It involves cooking the tomato paste and paprika in oil for 1-2 minutes to release their full flavor.
Why is lemon zest added to the stew?
Lemon zest adds a subtle aromatic brightness that balances the rich, savory flavors of the beef and paprika.
How do I know if the oil is hot enough for the beef?
Test the oil by adding one piece of meat; if it sizzles immediately, the oil is ready.
What should the consistency of the sauce be?
The sauce should have a pleasant gravy-like consistency.
How many garlic cloves are used?
The recipe uses 2 garlic cloves, sliced thin.
What size can of tomato sauce is needed?
You should use a large can, which is approximately 4 cups.
How much tomato paste is required?
The recipe calls for 2 tablespoons of tomato paste.
Can I use olive oil for searing?
Yes, the recipe specifically suggests using enough olive oil to coat the bottom of the Dutch oven.
Is this a traditional family recipe?
Yes, it is a traditional recipe passed down from the creator's Bavarian mother (Mutti).
What type of salt should I use?
Kosher salt is recommended for both seasoning the flour and the final stew.