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Inspired by Salzburg’s goulash, a saucy beef stew mixes hot and sweet paprika
Milk Street Bowtie Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

4 hours 30 minutes active

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Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

Free

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

Tip

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

5 pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry
6 tablespoons Hungarian sweet paprika, divided
Kosher salt and ground black pepper
2 cups low-sodium beef broth
1/4 cup tomato paste
4 tablespoons (½ stick) salted butter
1 large yellow onion, finely chopped
2 tablespoons caraway seeds, lightly crushed
1/3 cup all-purpose flour
1 tablespoon Hungarian hot paprika
3 bay leaves
2 teaspoons dried marjoram (optional)
1/4 cup finely chopped fresh dill, plus dill sprigs to serve
1 tablespoon cider vinegar
Sour cream, to serve
Ingredients
  • 5

    pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry

  • 6

    tablespoons Hungarian sweet paprika, divided

  • Kosher salt and ground black pepper

  • 2

    cups low-sodium beef broth

  • ¼
  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, finely chopped

  • 2

    tablespoons caraway seeds, lightly crushed

  • cup all-purpose flour

  • 1

    tablespoon Hungarian hot paprika

  • 3

    bay leaves

  • 2

    teaspoons dried marjoram (optional)

  • ¼

    cup finely chopped fresh dill, plus dill sprigs to serve

  • 1

    tablespoon cider vinegar

  • Sour cream, to serve

Directions
  1. 01
    Heat 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.
    See Demo
    10 31 18 Cpk 013
  2. 02
    In a large Dutch oven over medium, melt the butter. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onions are lightly browned, 8 to 10 minutes. Stir in the caraway and flour, then cook, stirring frequently, until the flour begins to brown, 2 to 4 minutes. Stir in the remaining 5 tablespoons sweet paprika and the hot paprika and cook until fragrant, about 30 seconds. Slowly whisk in the broth mixture and bring to a simmer, stirring frequently. Stir in the beef, bay and marjoram (if using), then bring to a simmer over medium-high. Cover, place in the oven and cook for 2 hours.
    See Demo
    10 31 18 Cpk 024
  3. 03
    Remove the pot from the oven. Uncover and stir, then return to the oven uncovered and continue to cook until a skewer inserted into the meat meets no resistance, another 1 to 1½ hours. Remove from the oven, stir and let stand, uncovered, at room temperature for 15 minutes. Stir in the dill and vinegar. Taste and season with salt and pepper. Ladle into bowls and garnish with dill sprigs. Serve with sour cream.
    See Demo
    10 31 18 Cpk 057
Tip: 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.
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Reviews
Amy T.
July 19, 2022
Favourite goulash recipe
I've been making this recipe for a few years. The sauce is deeply flavourful of peppers (make sure you have good paprika). I find I need to add more broth during cooking or else the sauce scorches though (that's why I only did 4 stars).
Gary S.

Make this. the recipe is perfect. It's delicious!!!

Irene H.

Followed this recipe..and instead of baking in a Dutch oven.....used the instant pot....used the stew function, pressure cook for 35 minutes and let it natural depressurize for another 30 minutes...turned out to be seriously delicious ....very adaptable to the FAST and SLOW methods

Cynthia T.

i 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.

Jeffrey B.

It is interesting reading critiques of recipes that you have modified. I've made this recipe as directed with the amounts of sweet and hot paprika specified many times and have never had an issue. Even the hottest of hot paprikas is about 25% as hot as cayenne.

Katherine K.

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Patricia E.

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.

Larry F.

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.

Jeffrey B.

One of two "go-to" beef stew recipes I now use. Delicious and easy--while the braise takes awhile, actual hands on cooking time is minimal.


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Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)

Get Ready to Cook

4 to 6

Servings

4 hours

30 minutes active

Tip

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.

Ingredients
  • 5

    pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry

  • 6

    tablespoons Hungarian sweet paprika, divided

  • Kosher salt and ground black pepper

  • 2

    cups low-sodium beef broth

  • ¼
  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, finely chopped

  • 2

    tablespoons caraway seeds, lightly crushed

  • cup all-purpose flour

  • 1

    tablespoon Hungarian hot paprika

  • 3

    bay leaves

  • 2

    teaspoons dried marjoram (optional)

  • ¼

    cup finely chopped fresh dill, plus dill sprigs to serve

  • 1

    tablespoon cider vinegar

  • Sour cream, to serve

Step 1 of 3

Season the beef

5
pounds boneless beef chuck roast, trimmed, cut into 1½-inch pieces, patted dry
1
tablespoon Hungarian sweet paprika
Kosher salt and ground black pepper
2
cups low-sodium beef broth
¼
cup tomato paste

Heat 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.

Step 2 of 3

Simmer the beef

4
tablespoons (½ stick) salted butter
1
large yellow onion, finely chopped
2
tablespoons caraway seeds, lightly crushed
cup all-purpose flour
5
tablespoons Hungarian sweet paprika
1
tablespoon Hungarian hot paprika
3
bay leaves
2
teaspoons dried marjoram (optional)
Kosher salt and ground black pepper

In a large Dutch oven over medium, melt the butter. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onions are lightly browned, 8 to 10 minutes.


Stir in the caraway and flour, then cook, stirring frequently, until the flour begins to brown, 2 to 4 minutes.


Stir in the remaining 5 tablespoons sweet paprika and the hot paprika and cook until fragrant, about 30 seconds.


Slowly whisk in the broth mixture and bring to a simmer, stirring frequently. Stir in the beef, bay and marjoram (if using), then bring to a simmer over medium-high. Cover, place in the oven and cook for 2 hours.

Step 3 of 3

Finish cooking in the oven

¼
cup finely chopped fresh dill, plus dill sprigs to serve
1
tablespoon cider vinegar
Kosher salt and ground black pepper
Sour cream, to serve

Remove the pot from the oven. Uncover and stir, then return to the oven uncovered and continue to cook until a skewer inserted into the meat meets no resistance, another 1 to 1½ hours.


Remove from the oven, stir and let stand, uncovered, at room temperature for 15 minutes. Stir in the dill and vinegar. Taste and season with salt and pepper. Ladle into bowls and garnish with dill sprigs. Serve with sour cream.

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