Authentic Austrian Beef Goulash

Method11 steps

1. 1

   Step 1: Cut beef into 2-inch (5-6 cm) cubes. Only trim off thick outside fat, in case there is any. The interior fat will be rendered out during cooking which makes the beef tender and the sauce smooth and thick.

   Uses 2 1/4 lbs (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)

2. 2

   Step 2: Peel onions and cut them in half, lengthwise. Cut into thin and even half-moon slices to ensure they all cook evenly later.

   Uses 1 3/4 lbs (800 g) yellow onions

3. 3

   Step 3: Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn’t be crowded or the meat won’t brown nicely. Rather add beef in two batches. Add more oil if needed. Transfer beef to a large plate and set aside.

   Sear beef, per batch · 10 minUses Cubed raw beef shank · 1 tbsp clarified butter or oil for searing · Extra clarified butter or oil only if needed

4. 4

   Step 4: Add a tablespoon clarified butter or oil and the sliced onions to the pot. Cook for 8-10 minutes over high heat, stirring steadily. Reduce heat to medium-low and cook until the onions are golden brown and soft, stirring often, approximately 15 additional minutes.

   Initial onion cooking; then reduce heat for 15 minutes · 10 minUses Sliced yellow onions · 1 tbsp clarified butter or oil for onions

5. 5

   Step 5: Optionally finely chop the marjoram and grind or chop the caraway. Ground caraway can be used directly. If chopping whole caraway with a knife, a small dollop of softened clarified butter can keep the seeds from scattering; add this with the spices in the next step.

   Uses 1/2 tablespoon dried marjoram · ½ tbsp caraway seeds or ground caraway · Extra clarified butter or oil only if needed

6. 6

   Step 6: Add tomato paste, marjoram, caraway seeds (½ tbsp), and paprika to the onions. Stir for about 20 seconds. Do not sauté longer since paprika will get bitter if cooked for too long. To be on the safe side, you can add all the spices except paprika. Sauté them for ½ to 1 minute. Now add paprika and stir for only a few seconds.

   Uses Golden softened onions · 1 tablespoon (20 g) tomato paste · 1/2 tablespoon dried marjoram · ½ tbsp caraway seeds or ground caraway · 4 tablespoons (30 g) sweet Hungarian paprika powder (if not available, use mild paprika powder) · 1 teaspoon hot paprika or a pinch cayenne pepper (optional)

7. 7

   Step 7: Immediately add vinegar (1/2 tablespoon), followed by a cup (240 ml) of water (1 cup). Stir well and let the onion-mix reduce until almost all liquids have evaporated, about 15 minutes.

   Reduce the first cup of water · 15 minUses Onions with tomato paste and spices · 1/2 tablespoon vinegar (any will do) · 1 cup water for the first reduction

8. 8

   Step 8: Add another cup of cold water (for easier blending) and blend using an (immersion) blender, then return to pot. The sauce will be orange but will darken the longer it cooks.

   Uses Reduced spiced onion sauce · The remaining 1 cup cold water for blending

9. 9

   Step 9: Add salt (3/4 teaspoon), bay leaves (2), and beef with any accumulated juices to the pot. Stir to combine, cover with a lid, and return to a simmer over low heat. Only if the beef cooks low and slow it will get tender. This will take about 3 hours. The sauce will get darker in color and it will thicken slightly. Season to taste with salt (you will probably have to add a pinch or two).

   Braise beef low slow · 180 minUses Blended spiced onion sauce · Seared beef and collected juices · 3/4 teaspoon fine salt · 2 bay leaves (optional) · Extra salt for final adjustment, to taste

10. 10

    Step 10: In theory, the goulash is ready now. However, I highly suggest letting it cool overnight (put it in the fridge, lid on) and reheating the goulash the following day. This will enhance the flavor and texture. You can reheat it over the next couple of days, the goulash will only get better. Add a little water to thin, if needed. Store in the fridge in between.

    Uses Braised beef goulash · A little water to thin the finished goulash only if needed

11. 11

    Step 11: Serve the goulash with a prepared Kaiser roll, bread, nockerl or spaetzle, as desired.

    Uses Ready beef goulash · Prepared Kaiser rolls, bread, spaetzle or nockerl for serving, optional