Austrian Beef Goulash

 Austrian Beef Goulash recipe

This is a traditional beef goulash from Austria.  The secret? Many onions and slow cooking in a dutch oven or slow cooker! 

Ingredients

• 800 g  onions
• 2 -3  cloves garlic
• 2  tbsp clarified butter ghee
• 2  tbsp tomato paste
• 100 ml red wine
• 1 1/2 tsp caraway seeds
• 4 tbsp paprika sweet
• 1/2 tbsp paprika smoked
• 1 tbsp marjoram
• 100 ml beef broth
• 1  tbsp red wine vinegar
• 1 kg beef stewing beef, cut into cubes
• salt to taste

Instructions

Chop onions and garlic, heat the clarified butter in a dutch oven or a big pot and fry on low heat for about 10 minutes. Now, turn down the heat and puree the onion-garlic mix with an immersion blender. Add the tomato paste and turn the heat up again. Roast the tomato-onion-puree for about 2 minutes, then add the wine and let reduce.

Add all the spices and the vinegar as well as 100 ml of beef broth. Turn heat to low and let simmer for 5 minutes. Now add the meat. The beef should be just barely covered with liquid. If you are lacking liquid, you can add more broth at this point.

Cover the pot with a lid and let the Austrian Beef Goulash simmer on low heat for 2-3 hours until the meat is tender and the sauce nice and thick. Season with salt to taste.

Note: 

Use Hungarian paprika powder - and add your liquids right after adding the paprika - it will get bitter if fried for too long. Also, even if you're not a fan of caraway seeds, add at least a bit. It does not stand out at all but is quintessential for flavour! 

•  Prep Time 25 minutes
•  Cook Time 3 hours
•  Total Time 3 hours 25 minutes
•  Servings 6 people
•  Calories 340 kcal