Yield: 6 servings (best when reheated & freezes well)
I have tried many goulash recipes, but this Authentic Austrian Beef Goulash is my top favourite. The melt-in-your-mouth beef is smothered in a dark, smooth, and thick gravy. This goulash enhances its flavour after a day or two, so I recommend making this ahead and keeping it in the fridge for at least 24 hours before serving. The wait is so worth it!
Ingredients
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1 3/4 pounds (800 grams) yellow onions
2 1/4 pounds (1 kg) whole boneless beef shank (or use shoulder/chuck roast or short rib)
1 tbsp (20 grams) tomato paste
1 tsp hot paprika or a pinch of cayenne pepper (optional)
1/2 tbsp vinegar (any will do)
3/4 tsp fine salt
4 tbsp (30 grams) sweet Hungarian paprika
Clarified butter or vegetable oil
1/2 tbsp dried marjoram
1/2 tbsp caraway seeds or ground caraway seeds (do not substitute cumin)
2 bay leaves (optional)
How to make Authentic Austrian Beef Goulash
Step 1: Into 2-inch (5-6 cm) cubes, slice the beef. If there is any fat, only trim the thick outside fat off.
Step 2: After peeling the onions, cut them in half, lengthwise. Then, thinly and evenly cut the half-moon slices for even cooking.
Step 3: In a large pot, heat 1 tbsp clarified butter or oil over medium-high heat. Add the beef to the hot pot and sear for about 5 to 10 minutes until the beef has browned, turning often. Make sure to not overcrowd the pan so the beef will brown nicely. If needed, add more oil to the pot. When done, place the beef on a large plate. Set aside.
Step 4: To the pot, add 1 tbsp clarified butter or oil and sliced onions. Cook over high heat for about 8 to 10 minutes, stirring constantly. Adjust the heat to medium-low and continue to cook the onions for another 15 minutes or until golden brown and soft, stirring frequently.
Step 5: Optional: Using a sharp knife, mince the marjoram until powdery. For the caraway seeds, you can grind them using an electric grinder or you can chop them with a knife. You can also sprinkle the seeds on a dollop of softened butter and mince using a sharp knife. In the next step add the seeds along with the (clarified) butter.
Step 6: To the pot with the onions, stir in the tomato paste, marjoram, caraway seeds, and paprika to the onions for about 20 seconds. Make sure not to roast longer as the paprika will get bitter. Alternately, you can add the spices and leave the paprika behind. Roast the spices for half to a minute, then add the paprika and stir for a couple of seconds.
Step 7: Quickly add the vinegar and 1 cup (240ml) water. Stir well and cook for 15 minutes longer until the onion mix has been reduced and most of the liquids have evaporated.
Step 8: For easier blending, add 1 more cup of cold water and blend with an immersion blender. Place back to the pot.
Step 9: Now, add the salt along with the bay leaves, and beef with the accumulated juices to the pot. Mix well. Put the lid on and simmer on low heat for about 3 hours until the beef is tender and the sauce has darkened and slightly thickened. To taste, season with salt.
Step 10: For best results, let the goulash cool in the fridge overnight with the lid on for the flavor and texture to further enhance. Reheat the next day and serve with crunchy Kaiser roll and Austrian-style pasta like Spaetzle or Nockerl. Enjoy!
Ingredients
- 1 3/4 pounds (800 grams) yellow onions
- 2 1/4 pounds (1 kg) whole boneless beef shank (or use shoulder/chuck roast or short rib)
- 1 tbsp (20 grams) tomato paste
- 1 tsp hot paprika or a pinch of cayenne pepper (optional)
- 1/2 tbsp vinegar (any will do)
- 3/4 tsp fine salt
- 4 tbsp (30 grams) sweet Hungarian paprika
- Clarified butter or vegetable oil
- 1/2 tbsp dried marjoram
- 1/2 tbsp caraway seeds or ground caraway seeds (do not substitute cumin)
- 2 bay leaves (optional)
Instructions
Step 1: Into 2-inch (5-6 cm) cubes, slice the beef. If there is any fat, only trim the thick outside fat off.
Step 2: After peeling the onions, cut them in half, lengthwise. Then, thinly and evenly cut the half-moon slices for even cooking.
Step 3: In a large pot, heat 1 tbsp clarified butter or oil over medium-high heat. Add the beef to the hot pot and sear for about 5 to 10 minutes until the beef has browned, turning often. Make sure to not overcrowd the pan so the beef will brown nicely. If needed, add more oil to the pot. When done, place the beef on a large plate. Set aside.
Step 4: To the pot, add 1 tbsp clarified butter or oil and sliced onions. Cook over high heat for about 8 to 10 minutes, stirring constantly. Adjust the heat to medium-low and continue to cook the onions for another 15 minutes or until golden brown and soft, stirring frequently.
Step 5: Optional: Using a sharp knife, mince the marjoram until powdery. For the caraway seeds, you can grind them using an electric grinder or you can chop them with a knife. You can also sprinkle the seeds on a dollop of softened butter and mince using a sharp knife. In the next step add the seeds along with the (clarified) butter.
Step 6: To the pot with the onions, stir in the tomato paste, marjoram, caraway seeds, and paprika to the onions for about 20 seconds. Make sure not to roast longer as the paprika will get bitter. Alternately, you can add the spices and leave the paprika behind. Roast the spices for half to a minute, then add the paprika and stir for a couple of seconds.
Step 7: Quickly add the vinegar and 1 cup (240ml) water. Stir well and cook for 15 minutes longer until the onion mix has been reduced and most of the liquids have evaporated.
Step 8: For easier blending, add 1 more cup of cold water and blend with an immersion blender. Place back to the pot.
Step 9: Now, add the salt along with the bay leaves, and beef with the accumulated juices to the pot. Mix well. Put the lid on and simmer on low heat for about 3 hours until the beef is tender and the sauce has darkened and slightly thickened. To taste, season with salt.
Step 10: For best results, let the goulash cool in the fridge overnight with the lid on for the flavor and texture to further enhance. Reheat the next day and serve with crunchy Kaiser roll and Austrian-style pasta like Spaetzle or Nockerl. Enjoy!
