Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)
This simple stew derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle or mashed potatoes.
pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry
tablespoons Hungarian sweet paprika, divided
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial