Austrian Goulash

Austrian Goulash created by FoodieWife

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
Serves:
Units:

ingredients

directions

  • 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:.
  • http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.
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@FoodieWife
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@FoodieWife
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"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."
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  1. dumontm
    The ingredients list mentioned either beef stock or chicken stock, and the recipe description only mentions chicken stock. Is chicken stock the classic or standard stock to use in this recipe, even if this is a recipe with beef in it?
    Replies 1
  2. Heila B.
    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
  3. Jennifer b.
    When do I add the meat back to the dutch oven? I'm using elk meat.
    Replies 1
  4. Steven H.
    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
  5. RicB8505
    Yum! Very nice although we didn't have any Hungarian Paprika on hand to use so just added more normal paprika. We also didn't use enough olive oil when searing the meat and had some very well done bits stuck to the pot afterwards so recommend not repeating our mistake :-).
    Reply
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