Entree: Austria – Styria – Rindsgulasch (Hearty Styrian beef stew of braised beef in a paprika‑onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1½ inch (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 3 large onions, thinly sliced
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (2 g) hot paprika or cayenne (optional)
- 1 tbsp (15 g) tomato paste
- 2 cloves garlic, minced
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef broth
- 1 tbsp (15 ml) red wine vinegar
- 1½ tsp (9 g) salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)
- 2 tbsp (30 ml) Styrian pumpkin seed oil for finishing
- Chopped fresh parsley for garnish

Instructions

1. Heat the lard or oil in a heavy pot over medium-high heat. Pat beef dry, season lightly with salt and pepper, and brown in batches until well seared; transfer browned beef to a plate.
2. Reduce heat to medium-low and add the sliced onions. Cook slowly, stirring often, until deeply golden and caramelized, about 25–30 minutes.
3. Remove the pot from the heat and stir in the sweet paprika and hot paprika (if using) so it does not burn. Return pot to low heat, add tomato paste and garlic, and cook 1–2 minutes.
4. Pour in the wine to deglaze, scraping up any browned bits, then return the beef to the pot. Add beef broth, crushed caraway, bay leaves, and bring to a gentle simmer.
5. Cover partially and simmer gently for 1½–2 hours, or until beef is tender. Skim fat if necessary and adjust liquid by simmering uncovered to reach desired thickness. If you want a slightly thicker sauce, whisk the flour with a little cold water and stir in toward the end, cooking 5–10 minutes more.
6. Stir in the red wine vinegar, check seasoning, and remove bay leaves. Finish with a drizzle of Styrian pumpkin seed oil and sprinkle with chopped parsley. Serve hot with bread, dumplings, or spaetzle.