Entree: Austria – Central Culinary Region – Gulasch (Hearty paprika-spiced beef stew slow-simmered with onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, thinly sliced (approx. 12 oz / 340 g)
- 2 cloves garlic, minced
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (5 g) hot paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef broth
- 2 bay leaves
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 1 tbsp (15 ml) red wine vinegar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) sour cream for serving (optional)

Instructions

1. Heat the lard or oil in a heavy Dutch oven over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in batches until well caramelized; remove and set aside.
2. Reduce heat to medium and add the sliced onions. Cook, stirring frequently, until deep golden and softened, about 12–15 minutes. Add the garlic and cook 1 minute.
3. Stir in both paprikas and crushed caraway seeds for 30 seconds to bloom the spices. Add the tomato paste and cook 1–2 minutes more.
4. Deglaze with the red wine, scraping up browned bits. Return the browned beef to the pot, pour in the beef broth, and add the bay leaves. Bring to a simmer.
5. Cover, reduce heat to low, and simmer gently for 1.5–2 hours, stirring occasionally, until beef is nearly tender.
6. Add the potato chunks and continue simmering, covered, for another 30–40 minutes until potatoes and meat are very tender and sauce has thickened. Adjust seasoning with salt, pepper, and red wine vinegar.
7. Remove bay leaves. Serve hot with a dollop of sour cream and crusty bread or spaetzle.