This is a traditional recipe for Goulash that is served throughout Austria. Cubed pieces of chuck roast are seasoned with Hungarian paprika and a bit of caraway seed and cooked with lots of onions in beef broth. The result is a delicious, full-flavored stew. Comfort food at its best!
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What is the History of Goulash?
Goulash is a traditional stew in Hungary called gulyás; This hearty dish was prepared and eaten by shepherds when they went to pasture with their sheep. They would prepare the stew, allow all the liquid to absorb into the meat, and then they dried it in the sun. The dehydrated stew was packed into bags made of sheep stomachs to transport the stew. When the shepherds were ready to eat, they added water to reconstitute it into a hearty stew.
Goulash became popular in Austria during the Austro-Hungarian Monarchy. Of course, the Austrians modified it to make it their own. They took out the carrots and potatoes from the stew. However, they did not change the two most important ingredients: sweet Hungarian paprika and lots of onions.
For many years, I have made this dish one of my family's favorite meals. They especially like to eat it in the winter, served on spaetzle (German pasta-dumpling), but it is also delicious with mashed potatoes, egg noodles, or even on polenta.
Be sure to make extra Goulash. It is perfect for eating the following week for lunch or dinner.
What ingredients are unique?
The onions and Hungarian paprika are two key ingredients that make Goulash unique. It may seem that the amount of onions called for in the recipe is too much. However, do not cut back on the quantity. They are cooked until lightly browned, providing flavor and color to the stew. Paprika is the other key ingredient. It is the heart and soul of the dish. Be sure to use sweet Hungarian paprika; otherwise, the stew will have a different taste profile. You can find it at most grocery stores. It usually comes in a tin, as shown in the picture above.
Ingredients
Do not let the list of ingredients intimidate you. If you do not have caraway seeds, garlic, bay leaves, marjoram, or tomato paste, you can leave any of them out. As I said, the two most essential ingredients are onions and paprika!
- Cubed Beef- The best meat for Goulash is well-marbled beef such as chuck roast. This meat is excellent for braising and requires a long cook time to become tender. The fat in the meat gives the dish added flavor. To save time, buy meat that has already been cut into cubes.
- Onions-sweet onions such as Vidalia are tasty in the Goulash. Any yellow or white onion will also work. Do not skimp on the onions. They are vital for the Goulash and give it wonderful flavor and color.
- Beef Broth-beef broth is best for this but in a pinch, use chicken or vegetable broth. The broth is needed, so the meat does not dry out during cooking. It also adds a nice flavor to the dish.
- Red Wine-any good hearty red wine works in the recipe. The wine provides flavor and helps tenderize the meat.
- Sweet Hungarian Paprika-the star ingredient. It adds to the reddish-brown color of the Goulash and gives it its unique flavor.
- Tomato paste, caraway seeds, garlic, bay leaf, and marjoram-these spices and aromatics are flavor enhancers.
- Flour-the flour is used to thicken the Goulash. White all-purpose flour is the best flour to use.
How to make Goulash:
Brown the meat
Heat oil over medium-high heat and place the meat in a single layer in a heavy bottom pan such as a Dutch oven. Be sure to leave enough space between the meat cubes so that the meat can brown. Cook 2-3 minutes on each side. When the meat is browned, remove it from the pan and place it in a bowl.
Brown the onions
Lower heat to medium. Add the onions to the pan and cook until they are lightly browned, stirring occasionally. Add garlic and cook for one minute.
Add the remaining ingredients.
Add the garlic and paprika and cook for one minute until fragrant. Add the remaining ingredients except for the meat. Bring the stew to a simmer. Reduce heat. Cover and cook for 2-3 hours.
Thicken the stew with a slurry
Combine the flour and water and stir together with a whisk. Slowly add the slurry to the Goulash until it is as thick as you like. Simmer a few more minutes.
Serve on spaetzle, noodles, polenta, or mashed potatoes
This dish pairs well with a simple salad made from any lettuce, romaine, baby greens, or bibb lettuce, to name a few, and dressed with an Easy Vinaigrette.
Enjoy!
Tips for Success
- Before cooking the meat, dry it with a paper towel so it will brown.
- 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!
- 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.
- The onions do not need to be finely chopped. Diced onions are fine.
- The Goulash must be cooked at a low temperature for a long time for the meat to be fork tender.
- Check the stew every hour to be sure there is enough liquid. If necessary, add more broth. There should be about 1 ½ cups of gravy.
- 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.
Leftovers
Storing leftovers
Store leftovers in the refrigerator for 3-4 days. For a longer shelf-life, freeze the Goulash in an air-tight container or a freezer bag.
Reheat leftovers in the microwave, in a pan on the stove, or in the oven. To prevent foodborne illness, heat to 165°F.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy Austrian Beef Goulash
- Prep Time: 20 minutes
- Cook Time: 2 ½ hours
- Total Time: 3 hours
- Yield: 6 people
Description
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.
Ingredients
- 3 pounds chuck roast, cut into 1-2 inch cubes or purchase precut cubed meat
- 1 ½ pounds white or yellow onion, diced
- ¼ cup olive oil
- 2 cloves garlic, grated or finely minced (¼ teaspoon 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
- ½ 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
Instructions
- Gather all ingredients
- 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.
- 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.
- Add garlic and paprika to the onions, stir and cook for 1 minute.
- 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.
- 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.
- 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.
- Serve with spaetzle, egg noodles, mashed potatoes, or polenta.
- Enjoy!
Notes
- Before cooking the meat, dry it with a paper towel so it will brown.
- 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!
- 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.
- The onions do not need to be finely chopped. Diced onions are fine.
- The goulash must be cooked at a low temperature for a long time for the meat to be tender.
- Check the stew every hour to be sure there is enough liquid. If necessary, add more broth. There should be about 1 ½ cups of gravy.
- 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.
Nutrition
- 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
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