Austrian Goulash
Austrian Goulash is a rich, deeply comforting stew that balances tender beef with a velvety tomato-caraway sauce, brightened by a hint of lemon zest and the earthy warmth of Hungarian paprika. The dish develops layers of flavor as the meat slow-cooks until fork-tender, while the onions and garlic caramelize into a fragrant base that thickens into a luxurious gravy. Served over buttery noodles, each bite delivers a satisfying contrast of soft textures and bold, smoky-sweet notes that linger long after the last spoonful. A true classic, it’s the kind of dish that feels like a warm embrace on a chilly evening.
Ingredients
- beef stew cut meat4.0 pounds
- beef stock0.5 cup
- tomato sauce1.0 can
- caraway seeds1.0 Tbsp
- flour1.0 cup
- garlic cloves2.0
- hungarian paprika2.0 tsp
- lemon zest1.0 small
- olive oil12.0 servings
- onions2.0 large
- mild paprika1.0 Tbsp
- salt & pepper1.0 Tbsp
- tomato paste2.0 Tbsp
Nutrition
Directions
- 1
Cut the beef into 1-inch cubes and season generously with salt and pepper.
- 2
Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside.
- 3
Reduce heat to medium, add the sliced onions and cook until soft and golden, about 8 minutes.
- 4
Add minced garlic, caraway seeds, Hungarian paprika, and mild paprika; stir for 1 minute until fragrant.
- 5
Stir in tomato paste and cook for 2 minutes, then add the tomato sauce and beef stock, scraping up any browned bits.
- 6
Return the beef to the pot, add the lemon zest, and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours until the meat is tender.
- 7
In a small bowl, mix the flour with 1/4 cup water to make a slurry. Stir into the goulash and simmer for 10 more minutes to thicken.
- 8
Taste and adjust seasoning with salt and pepper. Serve hot with bread or dumplings.
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