Authentic Austrian Beef Goulash

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often cheaper.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel seeds provide a similar flavor profile, while cumin is more widely available.

Cut 1 kilo of beef chuck into large cubes.

Measure 1 kilo of onions, or double the volume of onions to meat if you can't measure.

Chop 6 cloves of garlic.

Crush 3 g of caraway seeds in a mortar and pestle.

Measure 40 g of sweet Hungarian paprika.

Measure 1 liter of beef stock.

Heat a heavy base pot and a frying pan until very hot.

Add ghee (or vegetable oil) to the pot and let it heat up until smoking.

Add the onions to the pot and fry until golden brown, stirring occasionally.

Add the garlic and fry for 1 minute until fragrant.

Add the crushed caraway seeds and paprika, and fry for another minute.

Pour in the beef stock and bring to a boil.

Add the cubed beef to the boiling liquid and let it boil again.

Simmer for about 2 hours until the beef is nearly tender.

Make a flour wash with 2 tablespoons of flour and cold water, whisk until smooth.

Add the flour wash to the goulash to thicken it, adjusting thickness to preference.

After 20 minutes, taste and adjust seasoning with salt and pepper if needed.

Add the zest of one lemon and 3 tablespoons of vinegar to the goulash before serving.

Serve with potato dumplings.

Cooking Techniques

Equipment Needed

Spice Level: