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Authentic Austrian Goulash
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Austrian Goulash

This Austrian stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings).
Course main, Main Course
Cuisine Austrian, German
Keyword Austrian Goulash, Bavarian Goulash, beef stew, German Goulash, Goulash
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10
Calories 67kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 4 to 5 pounds beef cut into bite-sized chunks; recommended cut: Chuck eye Roast
  • 1 cup flour
  • 1 tablespoon salt and pepper
  • 2 large onions sliced thin
  • Olive oil for searing
  • 1 teaspoons Hungarian Hot Paprika add extra, to taste
  • 1 tablespoon mild paprika
  • 2 garlic cloves sliced thin
  • 1 tablespoon caraway seeds
  • 2 tablespoons tomato paste
  • 1 15 oz. can tomato sauce about 4 cups
  • 1 cup beef broth or stock or water
  • Kosher salt & pepper to taste
  • Flour for searing meat

Instructions

  • Combine flour, salt and pepper.
  • You will need a large Dutch oven with a lid for best results.
    Add just enough vegetable or avocado oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
  • Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
  • Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3 to 4 minutes per side. You want a golden crust that will give the gravy great flavor.
  • Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
  • When all the meat is seared, turn the heat to medium and add a little more oil to the pan and cook the onion until tender-- 3 to 4 minutes.
    Add the sliced garlic and cook till fragrant-- 30 seconds or so.
  • Add the tomato paste and paprika, and cook for 1 to 2 minutes.
  • Add the tomato sauce, caraway seeds, lemon zest and beef stock and stir well.
  • Add the seared met and bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more beef stock or water until it is the consistency of a slightly thick gravy.
  • Simmer for 2 hours, or you can use a slow cooker for 4 to 6 hours.

Notes

NOTE: My recommended cut of meat, if your butcher can provide it, is "chuck eye roast". It's a very tender cut of meat that braises beautifully.
Go easy with adding paprika and taste.  Add more, depending on how  much you want the paprika spice to come through.
The goulash develops more flavor  if made 1-2 days ahead of time.  Freezes beautifully.