Main CourseDinner

Austrian Beef Goulash

Name: Austrian Beef Goulash
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 800 g beef cut into 3-4 cm cubes; 500 g yellow onion finely chopped; 2 tbsp lard; 3 tbsp paprika powder sweet; 0.5 tsp caraway seed whole; 0.5 tsp marjoram dried; 2 clove garlic minced; 1 tbsp white wine vinegar; 700 ml beef broth hot; 1 tbsp tomato paste; 1 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper freshly ground

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

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

52%Score

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

Storage

Store leftover goulash in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop over low heat, or in the microwave, adding a splash of water or broth if needed.