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Instant Pot Austrian Goulash – Rindsgulasch

Austrian Goulash Thick cuts of boneless short rib cook Viennese-style in a dark and flavorful gravy until the meat is fork-tender; it’s everything you expect from Austrian goulash, also called rindsgulasch. This recipe cooks in the Instant Pot, and we flavor it traditionally with hot and sweet paprika and peppery caraway for the ultimate comfort meal. We serve ours with butter-infused egg noodles for the ultimate comfort meal.

A single serving of Austrian beef stew over buttery egg noodles.

WHAT IS GOULASH AND WHERE DOES IT COME FROM?

The term ‘goulash’ dates back to the 9th century Hungary; it’s said to have been eaten by shepherds while they went to pasture with the sheep. The dish has transformed overtime, with most of the world creating their own version of the dish.

Like the original goulash from Hungary, Austrian goulash is known for its thick, bright-colored gravy, attributed to the heavy use of paprika to flavor the dish. Onions slow cook to build a perfect base for the beef to become tender. If you enjoy rindsgulasch on night one, wait until you dig into the leftovers! It’s a well-known fact that Austrian beef goulash is better the next day.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Paprika: Responsible for the bright red color, paprika is the main star of the dish. You will love the combination of sweet and hot paprika- and if you can find it, I suggest using Hungarian-sourced paprika. If you can only purchase one, make it sweet paprika and add a teaspoon of cayenne to balance the sweetness.
  • Beef: The tenderness of short rib as it cooks down in the gravy is unrivaled. You can use chuck roast or traditional beef shank if you prefer, but you seriously can’t go wrong with short rib. Austrian goulash is usually made with beef, but pork and veal are sometimes used.
  • Butter: Butter sautés the onions and adds flavor.
  • Onion: Since traditional goulash doesn’t use flour or roux, onions do the job, resulting in a rich, concentrated gravy.
  • Caraway Seed: Caraway seeds lend the traditional peppery-citrus flavor.
  • Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Beef Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can also use store-bought or homemade beef stock.
  • Tomato Paste: Thicken and boost the flavor with tomato paste.
  • Bay Leaves: Like any good thing, you don’t appreciate it until it’s missing. The same is true of bay leaves, used to subtly flavor the beef goulash.
  • Fresh Dill: Dill compliments the beef and caraway. You may want to leave it out, but don’t! You will enjoy the tasty combination of rich gravy highlighted with bright, fresh dill.
  • Apple Cider Vinegar: Stir apple cider vinegar into the goulash right before serving it to provide the perfect amount of acidity to highlight the richness of the gravy.

HOW TO MAKE AUSTRIAN GOULASH

Combine one tablespoon of sweet paprika, salt, and pepper in a small bowl; then, coat the beef with the mixture and set it aside.

Boneless short rib coated in spices sets the stage for Austrian beef stew. .

Melt butter in an Instant Pot on saute mode. Add onion and cook until they have a nice caramelized brown color and soften; this step will take up to 30 minutes, but you’re building flavor!

Since there is no roux in Austrian beef stew, onions slow cook down to build the concentrated flavor for the dish.

Stir in the caraway seeds and minced garlic. Then, add hot paprika and the remaining five tablespoons of sweet paprika.

Spices enrich of the onions to create the base flavor for the Austrian beef stew.

Slowly whisk in the water, Better than Bouillon, tomato paste, and simmer on saute mode.

Tomato paster, bouillon, and water are added to the cooked down spiced onion mixture to create the gravy for Austrian beef stew.

Next, add the reserved beef and bay leaves. Secure the lid on the Instant Pot and cook on manual high pressure for 60 minutes with a 20-minute natural release.

Austrian beef stew ready to cook in the Instant Pot after aromatic bay leaves are added.

Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.

Garnish with more dill and sour cream. Serve with buttery egg noodles or cauliflower mash for a lighter meal.

COOKING TIPS

  • Traditional Austrian goulash does not contain flour or roux. Instead, it relies on onions to create a thick, flavorful gravy. We do the same in this recipe, so set aside enough time for the onions to cook down; onions can take 30-45 minutes to caramelize, but it’s worth the wait!
  • Beef is traditionally slow-cooked until tender to make this recipe. We skip the longer cooking time by using an Instant Pot. However, an Instant Pot- time of 1 hour and 20 minutes is still significantly longer than other recipes. To put it in perspective, our Dutch oven Austrian Beef Stew cooks for at least 3 hours, so the pressure cooker cuts the time in half. All that to say, this meal is well worth the wait for tender and deeply-flavored beef.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of our other tasty soups and stews!

CAN I MAKE THIS RECIPE ON THE STOVETOP?

You don’t have an Instant Pot, but want to make this recipe? No worries, I’ve got you covered. Check out our recipe for stovetop Rindsgulasch. It has all the same ingredients but slow cooks in a Dutch oven.

SERVING SUGGESTIONS

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container. They will keep for 3-4 days.
  • FREEZER – I recommend freezing the goulash separately and preparing fresh noodles when you’re ready to eat it again. Allow the dish to cool completely, then add it to a freezer-safe container or bag. It will keep for 3 months. When you’re ready to eat, let it defrost in the fridge overnight.
  • REHEAT – Warm leftovers on the stovetop and prepare your sides.

FREQUENTLY ASKED QUESTIONS

What’s in goulash?

Authentic Austrian goulash consists of beef shank cooked with caramelized onion and traditional goulash seasoning, like marjoram, paprika, and caraway.

What cut of beef is used for goulash?

The best meat for goulash is one with a lot of collagen and fat, making it perfect for pressure-cooked or slow-braised stews like this one. Beef shank is the most popular cut to make Austrian goulash. However, I love the outcome of using boneless short rib, especially if you can find it on sale; thank you, Whole Foods! Chuck roast works well in this recipe and is much more affordable, so you have some options.

What is the difference between Hungarian and Austrian goulash?

The base of the two is similar and uses the same seasoning. However, Hungarian goulash often includes vegetables like potatoes, carrots, onions, celery, peppers, and tomatoes, whereas Austrian goulash contains only beef and onions.

YOU SHOULD ALSO TRY:

A single serving of Austrian beef stew over buttery egg noodles.

Instant Pot Austrian Goulash – Rindsgulasch

Tressa Jamil
Thick cuts of boneless short rib cook in a dark and flavorful gravy until the meat is fork-tender; it's everything you expect from Austrian goulash.
5 from 2 votes
Course Main Course
Cuisine Austrian
Keyword Austrian goulash
Course Main Course
Cuisine Austrian
Servings 8 people
Calories 98 kcal

Equipment

Ingredients
  

  • 6 tablespoons sweet paprika, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 5 pounds short rib, boneless, cut into 1½- inch pieces
  • 4 tablespoons butter, salted
  • 2 large yellow onion, finely diced
  • 2 tablespoons caraway seed
  • 2 cloves garlic, minced
  • 1 tablespoon hot paprika
  • 2 cups water
  • 1 tablespoon Beef Better Than Bouillion
  • ½ cup tomato paste
  • 3 bay leaves
  • ¼ cup fresh dill, chopped, plus more for garnish
  • 1 tablespoon apple cider vinegar
  • 1 package egg noodles, cooked according to package
  • sour cream, for garnish

Instructions
 

  • Combine one tablespoon of sweet paprika, salt, and pepper in a small bowl; then, coat the beef with the mixture and set it aside.
  • In an Instant Pot, melt butter on saute mode. Add onion and cook until they have a nice caramelized brown color and soften; this step will take up to 30 minutes, but you're building flavor!
  • Stir in the caraway seeds and minced garlic. Then, add hot paprika and the remaining five tablespoons of sweet paprika. Cook for about 30 seconds until it becomes fragrant.
  • Slowly whisk in the water, Better than Bouillon, tomato paste, and then simmer on saute mode.
  • Next, add the reserved beef and bay leaves. Secure the lid on the Instant Pot and cook on manual high pressure for 60 minutes with a 20-minute natural release.
  • Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.
  • Garnish with more dill and sour cream. Serve with buttery egg noodles or cauliflower mash for a lighter meal.

Notes

Adapted:
  • This was another recipe from Milkstreet I simply had to try! I have a Dutch oven version that is more similar to the original if you prefer cooking on the stove-top or in the oven.
 
Cooking Tips:
  • Traditional Austrian goulash does not contain flour or roux. Instead, it relies on onions to create a thick, flavorful gravy. We do the same in this recipe, so set aside enough time for the onions to cook down; onions can take 30-45 minutes to caramelize, but it’s worth the wait!
  • Beef is traditionally slow-cooked until tender to make this recipe. We skip the longer cooking time by using an Instant Pot. However, an Instant Pot- time of 1 hour and 20 minutes is still significantly longer than other recipes. To put it in perspective, our Dutch oven Austrian Beef Stew cooks for at least 3 hours, so the pressure cooker cuts the time in half. All that to say, this meal is well worth the wait for tender and deeply-flavored beef.
  • It’s a well-known fact that goulash tastes better the next day. If you enjoy rindsgulasch on night one, wait until you dig into the leftovers!
 
Nutrition Disclosure: 
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 ServingCalories: 98kcalCarbohydrates: 9gProtein: 2gFat: 7gSodium: 778mgFiber: 2gSugar: 4g
Keyword Austrian goulash
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Dave

Tuesday 11th of October 2022

Is 5 pounds of short rib right? Seems like a lot and it goes for $10 a pound near me!

Tressa Jamil

Tuesday 11th of October 2022

Five pounds is correct, and I know it's a lot! This is often a treat meal for our family, especially when using short ribs. However, we have made the same recipe with boneless beef shank and chuck roast with great results; check the ingredients sections for suggestions on other cuts of meat to use as a substitute.

Marilyn

Friday 5th of August 2022

I loved how easy this recipe is to make. I originally found your blog and made the stove-top version and it was good, but it took a long time. The instant pot is a game-changer.

Tressa Jamil

Friday 5th of August 2022

Yes, we love to make this recipe when we crave the same, great taste, but don't want to wait for it!