Entree: Austria – Vienna – Gulasch (Hearty Hungarian-style beef stew simmered with onions and sweet paprika typical of Viennese kitchens)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) lard or vegetable oil
- 2 large onions (about 16 oz / 450 g), thinly sliced
- 2 tbsp (16 g) sweet paprika (preferably Hungarian)
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 cloves garlic (about 6 g), minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) dry red wine (optional but traditional)
- 2 cups (480 ml) beef stock, plus more as needed
- 1 bay leaf
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour (optional, for slight thickening)
- 2 tbsp (30 g) sour cream, for serving (optional)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Pat the beef dry and season with 1 tsp (6 g) of the salt and 1/4 tsp (0.5 g) pepper.
2. Heat 2 tbsp (30 ml) lard or oil in a heavy pot over medium-high heat. Brown the beef in batches until well seared on all sides; transfer browned pieces to a plate.
3. Reduce heat to medium and add remaining 2 tbsp (30 ml) lard or oil. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 20–25 minutes.
4. Stir in the garlic, sweet paprika, and crushed caraway seeds and cook 1 minute to bloom the spices. Add the tomato paste and cook 1–2 minutes more.
5. Return the beef and any accumulated juices to the pot. Pour in the red wine to deglaze, scraping up browned bits, and let the wine reduce by half, about 3–4 minutes.
6. Add the beef stock and bay leaf, bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 1 1/2–2 hours, or until beef is very tender; add more stock or water if the stew becomes too thick.
7. If a thicker sauce is desired, whisk the flour with 2 tbsp (30 ml) cold water to make a slurry and stir into the stew; simmer 10 minutes to cook the flour. Adjust seasoning with remaining salt and pepper.
8. Remove bay leaf. Serve hot with a dollop of sour cream and chopped parsley, accompanied by crusty bread, boiled potatoes, or spaetzle.