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Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)
This simple stew, inspired in part by classic Austrian versions of goulash and in part by Kurt Gutenbrunner’s recipe in “Neue Cuisine,” 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.
4 to 6
Servings
Don't be shy about trimming the chuck roast; removing as much fat as possible before cooking prevents the stew from being extra-greasy. In our experience, the roast usually loses about 1 pound with trimming. Also, don't cut the beef into pieces smaller than 1½ inches or the meat will overcook.
4 hours
30 minutes active
Ingredients
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5
pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry
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6
tablespoons Hungarian sweet paprika, divided
Directions
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01Heat the oven to 325°F with a rack in the lower-middle position. Season the beef with 1 tablespoon of sweet paprika, 1 teaspoons salt and 1 teaspoon pepper; toss to coat. In a large measuring cup or small bowl, whisk together the broth and tomato paste; set aside.
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GET DIGITAL & PRINTi made this recipe the other night following the listed ingredients. I cut back the paprika to 4 T and used just a little cayenne instead of hot paprika. Although it was very tasty, I will not make it again. this recipe with the huge amount of paprika gave my husband and myself the worst indigestion ever that lasted for two days. I think they need to modify these measurements. I am not a person who usually gets affected by indigestion.
Decided to make a big batch and started with 7 lbs of trimmed chuck. I more or less doubled the rest of the ingredients. Sauce gets thick and but I probably spent more time skimming fat than cooking. The butcher did the cutting and it looked pretty well-trimmed to me. One really really to trim this extra carefully. Otherwise, flavor was good but I wish I added a little more vinegar to balance it out. Felt like the dill got lost. Maybe need to increase that.
Wow, this was super easy and packed with flavor! I watched the video and followed the recipe. I didn't make any changes. I recommend following the Milk Street method of using a dutch oven, I think the slower dutch oven cook is key to building the rich flavor. Honestly, I don't think it would have as been as good had I cooked this in my Instant Pot pressure cooker. So if you have the time, don't rush it, use a dutch oven. I severed this over Farfalle pasta because we had some in the pantry, but wide egg noodles would be just as good. Thank you Milk Street for another great dinner.
Make this. the recipe is perfect. It's delicious!!!