Best 3 Austrian Goulash Recipes

Austrian goulash is a delicious and hearty beef stew that is a staple of Austrian cuisine. It is typically made with beef, onions, paprika, and caraway seeds, and is often served with dumplings or bread. The stew is usually simmered for several hours, allowing the flavors to meld together and create a rich and flavorful dish. Austrian goulash can be made with a variety of different cuts of beef, but chuck roast is a popular choice because it is relatively inexpensive and has a good amount of fat, which helps to flavor the stew.

Here are our top 3 tried and tested recipes!

AUSTRIAN GOULASH

Austrian Goulash image

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.

Provided by FoodieWife

Categories Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs stew cut meat, cut into bite-sized chunks
flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt & pepper)
2 large onions, sliced thin
olive oil, for searing
1 tablespoon hungarian hot paprika
1 -2 teaspoon mild paprika
2 garlic cloves, sliced thin
1 small lemon, zested
1 tablespoon caraway seed
2 tablespoons tomato paste
4 cups tomato sauce (large can)
1/2 cup beef (or water) or 1/2 cup chicken stock (or water)
kosher salt & pepper
flour (for searing meat)

Steps:

You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
Add the tomato paste and paprika, and cook for 1-2 minutes.
Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.

AUSTRIAN GOULASH RECIPE - (4.2/5)

Austrian Goulash Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 16

Ingredients

4 to 5 pounds stew cut meat*, cut into bite-sized chunks
1 cup flour
1 tablespoon salt and pepper
2 large onions, sliced thin
Olive oil for searing
2 teaspoons Hungarian Hot Paprika
1 tablespoon mild paprika
2 garlic cloves, sliced thin
Zest small lemon
1 tablespoon caraway seeds
2 tablespoons tomato paste
1 large can tomato sauce (about 4 cups)
1/2 cup beef or chicken stock (or water)
Kosher salt & pepper to taste
Flour for searing meat
NOTE: My recommended cut of meat, if your butcher can provide it, is "chuck eye roast". It's a very tender cut of meat that braises beautifully.

Steps:

Combine flour, salt and pepper. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3 to 4 minutes per side. You want a golden crust that will give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3 to 4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so. Add the tomato paste and paprika, and cook for 1 to 2 minutes. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Add the seared met and bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. Simmer for 2 hours, or you can use a slow cooker for 4 to 6 hours.

AUSTRIAN GOULASH SOUP

Austrian Goulash Soup image

We toured Austria in the winter and had a lovely tour guide named Ingrid. One of our favorite lunches was goulash soup which could be found in little cafes everywhere. She generously shared her recipe with me. I think of her every time I make this.

Provided by Pamela Rappaport

Categories Beef Soups

Time 1h45m

Number Of Ingredients 11

Ingredients

2 Tbsp oil
1 lb beef cubed small
1 onion, chopped
2 Tbsp good quality sweet paprika
2 Tbsp flour
2 c water
1 tsp beef bouillon paste, or 1 cube
1/2 c tomato sauce
salt and pepper
2 potatoes, cubed
1 pkg spaetzle (a dried german dumpling that you boil, or make homemade if you wish)

Steps:

1. heat oil in pan and brown the beef.
2. Add the onions and saute until tender.
3. Add the paprika and flour and toss well with the beef and onion.
4. Add the water, bouillon, tomato sauce and salt and pepper. Stir well.
5. Cover and simmer until meat is tender.
6. Add the potatoes and cook until they are tender.
7. While the soup is cooking boil the spaetzle according to the package directions. The ones I use take 25 minutes to cook.
8. Serve by placing a generous spoonful of the spaetzle in the bowl then spoon the goulash over it.
9. Note - some stir in a little cream as soon as you take it off the stove.

Tips:

Using high-quality beef is essential for a flavorful goulash. Look for chuck roast, brisket, or short ribs.
Browning the meat in batches ensures that it gets evenly cooked and develops a rich color.
Don't overcrowd the pot when cooking the meat. This will prevent it from steaming instead of browning.
Use a variety of vegetables in your goulash. This will add flavor and texture to the dish.
Don't overcook the vegetables. They should be tender but still have a slight crunch.
Use a good quality paprika. This is the spice that gives goulash its characteristic flavor.
Let the goulash simmer for at least an hour. This will allow the flavors to meld together and develop.
Serve goulash with egg noodles, mashed potatoes, or spätzle.

Conclusion:

Austrian goulash is a hearty and flavorful stew that is perfect for a cold winter day. It is made with beef, vegetables, and paprika. The beef is browned in batches and then simmered in a broth made with water, red wine, and beef stock. The vegetables are added to the pot and cooked until tender. The goulash is seasoned with paprika, salt, and pepper. It is typically served with egg noodles, mashed potatoes, or spätzle.