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Goulash in bowl with spaetzle

Easy Austrian Beef Goulash

  • Author: Gitta
  • Prep Time: 20 minutes
  • Cook Time: 2 1/2 hours
  • Total Time: 3 hours
  • Yield: 6 people 1x
  • Category: Main Course
  • Cuisine: Austrian


This is a traditional recipe for Goulash, which is served throughout Austria. Cubed pieces of chuck roast are seasoned with Hungarian paprika and a bit of caraway seed and cooked with onions and beef broth. The result is a delicious, full-flavored stew.


Units Scale
  • 3 pounds chuck roast, cut into 1-2 inch cubes or purchase precut cubed meat
  • 1 1/2 pounds white or yellow onion, diced
  • 1/4 cup olive oil
  • 2 cloves garlic, grated or finely minced (1/4 tsp of garlic powder can be substituted)
  • 1 tablespoon Hungarian sweet paprika (for extra spice, you can add up to 2 tbsp)
  • 1 tablespoon tomato paste
  • 1 tablespoon caraway seeds
  • 1 tablespoon marjoram
  • 1 teaspoon Kosher salt (or more to taste)
  • 2 each bay leaves
  • 1/2 cup red wine
  • 2 cups beef broth (have an extra broth on hand in case the goulash gets too dry)
  • 2 teaspoons all-purpose flour


  1. Gather all ingredients
  2. Heat oil in a heavy pot on medium-high. Pat the meat dry with a paper towel. Add meat to the pan. Be sure not to have too much meat so that it can brown. Heat on one side until the meat is brown, and then, using tongs, turn cubes over to brown on the other side. This will take 2-3 minutes per side. Once brown, remove the meat from the pan with tongs or a slotted spoon. Place the meat on a plate and cook the remaining beef. Set meat aside.
  3. Turn the heat down to medium. Add the onions to the pan and cook until they are slightly brown, stirring occasionally. This will take 10-15 minutes.
  4. Add garlic and paprika to the onions, stir and cook for 1 minute.
  5. Add caraway seeds, marjoram, tomato paste, salt, and bay leaves to the pan. Stir to combine. Cook until the spices are fragrant, 1-2 minutes.
  6. Return browned meat to the pan and add the wine and broth to the pan. Bring it to a simmer. Cover and lower the heat to maintain a simmer. Cook for 2-3 hours or until the meat is fork-tender. Check the goulash every hour to be sure there is enough liquid. The meat should have plenty of broth around it. If necessary, add more broth if it becomes too dry.
  7. Once the meat is fork-tender, make a slurry by combining flour with 2 tablespoons of water. Add the slurry slowly to the goulash and stir until it has thickened. Let it cook for an additional 2-3 minutes.
  8. Serve with spaetzle, egg noodles, mashed potatoes, or polenta.
  9. Enjoy!


  1.   Before cooking the meat, dry it with a paper towel so it will brown.
  2.   Do not crowd the pan with too much meat when browning the meat. Otherwise, it will steam and not brown. The browning and caramelization add flavor!
  3.   If the meat sticks to the pan when you turn it to brown the other side, it is not done browning. It should release fairly easily.
  4.   The onions do not need to be finely chopped. Diced onions are fine.
  5.   The goulash must be cooked at a low temperature for a long time for the meat to be tender.
  6.   Check the stew every hour to be sure there is enough liquid. If necessary, add more broth. There should be about 1 1/2 cups of gravy.
  7.   Be sure the onions are slightly brown. This is important because it adds to the dark color of the gravy as well as to the taste of the goulash.         


  • Serving Size: Serving
  • Calories: 416
  • Sugar: 3.7 g
  • Sodium: 665.4 mg
  • Fat: 20.9 g
  • Carbohydrates: 8.8 g
  • Protein: 46.5 g
  • Cholesterol: 133.8 mg