Austrian Beef Goulash
This hearty Austrian beef goulash features tender beef slowly simmered in a rich paprika-infused sauce with plenty of onions. It's a comforting and flavorful main course, perfect for a cold day. Serve it with crusty bread or potatoes.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 682 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 800 gbeef, cut into 3-4 cm cubes
- 500 gyellow onion, finely chopped
- 2 tbsplard
- 3 tbsppaprika powder, sweet
- 0.5 tspcaraway seed, whole
- 0.5 tspmarjoram, dried
- 2 clovegarlic, minced
- 1 tbspwhite wine vinegar
- 700 mlbeef broth, hot
- 1 tbsptomato paste
- 1 tbspall-purpose flour
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large pot · dutch oven · wooden spoon
The method
Step by step
- 1
Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 2
Sear the beef cubes in batches until browned on all sides, then remove them from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; browning in batches ensures a good crust.
- 3
Add the yellow onion to the pot and cook over medium heat, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes.
About 20 min
Cook’s note: This step is crucial for the goulash's flavor and color, so don't rush it.
- 4
Stir in the paprika powder, caraway seed, marjoram, and garlic. Cook for 1 minute until fragrant, being careful not to burn the paprika.
About 1 min
Cook’s note: Burnt paprika can taste bitter, so keep the heat moderate and stir constantly.
- 5
Deglaze the pot with white wine vinegar, scraping up any browned bits from the bottom.
About 1 min
- 6
Return the seared beef to the pot. Stir in the hot beef broth and tomato paste.
About 1 min
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the beef is very tender.
About 2 hr
Cook’s note: Check occasionally and add a splash more broth or water if the goulash becomes too dry.
- 8
In a small bowl, mix the all-purpose flour with a tablespoon of cold water to form a slurry.
About 1 min
- 9
Stir the flour slurry into the goulash and simmer for another 10-15 minutes, uncovered, until the sauce has thickened to your desired consistency.
About 15 min
- 10
Season the goulash with salt and black pepper to taste.
About 1 min
- 11
Serve hot, garnished with a dollop of sour cream or fresh parsley if desired.
Per serving
Nutrition
- Calories
- 682.1kcal
- Protein
- 39.8g
- Carbs
- 21.9g
- Fat
- 49.7g
- Fibre
- 4.5g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover goulash in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop over low heat, or in the microwave, adding a splash of water or broth if needed.
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