This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This 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) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.
- Ready In:
- 2hrs 45mins
- 4 lbs stew cut meat, cut into bite-sized chunks
- flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt & pepper)
- 2 large onions, sliced thin
- olive oil, for searing
- 1 tablespoon hungarian hot paprika
- 1 -2 teaspoon mild paprika
- 2 garlic cloves, sliced thin
- 1 small lemon, zested
- 1 tablespoon caraway seed
- 2 tablespoons tomato paste
- 4 cups tomato sauce (large can)
- 1⁄2 cup beef (or water) or 1/2 cup chicken stock (or water)
- kosher salt & pepper
- flour (for searing meat)
- You will need a large Dutch oven with a lid for best results. Add just enough olive 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 3-4 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 olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
- 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 chicken stock or water until it is the consistency of a gravy.
- Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
- This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
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I had to feed 20 people and stretched the recipe a bit, adding three carrots, 1 green pepper, 1 red pepper, 4 baby marrows and four large peeled pototoes chopped into large cubes. I used only ½ tsp cayenne pepper instead of the hot Hungarian paprika. It was delicious. The seering of the flour covered meat is key!Reply
Austrian Goulash Made this with 1 tablespoon smoked hot paprika 1 teaspoon sweet paprika as in the recipe and it was inedible hot. I reversed the measurements 1 teaspoon smoked hot paprika 1 tablespoon sweet paprika and the result was delicious Goulash. Could the description of paprika been reversed when posting or is that the correct measurements for hot/sweet paprika as you intended?Reply