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Rindsgulasch (Austrian Beef Stew)

RindsgulaschThick cuts of boneless short rib cook Viennese-style in a dark and flavorful gravy until the beef is fork-tender. Flavored traditionally with hot and sweet paprika and peppery caraway- this recipe is everything you expect from rindsgulasch or Austrian beef stew; finish the meal with butter-infused egg noodles for the ultimate comfort meal.

WHAT IS RINDSGULASCH?

The term ‘goulash’ dates back to 9th-century Hungary- where shepherds were said to have eaten it while they went to pasture with the sheep. The dish has transformed over time, with most of the world creating its unique version. Unlike Hungarian goulash, the Austrian version is known for its thick, bright-colored gravy, attributed to the heavy use of paprika to flavor the dish. Onions slow cook to thicken the rindsgulasch, and the caraway seeds and dill complete the flavor.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Paprika: Responsible for the bright color, paprika is the primary flavor, and you’ll love the combination of sweet and hot paprika. For best results, use fresh Hungarian-sourced paprika. If you only can only purchase one, make it sweet paprika and add a teaspoon of cayenne to balance the sweetness.
  • Boneless Short Rib: The tenderness of the short rib as it cooks down in the gravy is unrivaled, so if you can find it on sale-go for it! However, you can also use chuck roast or a more traditional beef shank or shoulder. Beef is most common, but some use pork and veal.
  • Butter: Sauté the onions and impart flavor with butter butter.
  • Onion: Traditional goulash doesn’t use flour or roux, so onions thicken the gravy beautifully, resulting in a rich and concentrated flavor.
  • Caraway Seed: Caraway seeds provide a peppery-citrus finish.
  • Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart!
  • Better Than Bouillon: I use Better Than Bouillon and water in place of stock. It’s flavorful, easy, and something I always keep in my pantry.
  • Tomato Paste: Use tomato paste to thicken and flavor the stew.
  • Bay Leaves: Subtly flavors rindsgulash with clove-like aromatics.
  • Fresh Dill: Dill compliments the beef and caraway. You may want to leave it out, but don’t! Make it as is, and enjoy the tasty combination of rich gravy and bright, fresh dill. By the time you finish your plate, I am sure you will be saying, “give me all the dill.”
  • Apple Cider Vinegar: Apple cider vinegar provides the right amount of acidity to highlight the richness of the gravy.
  • Sour Cream: Garnish with sour cream.

HOW TO MAKE RINDSGULASCH

Preheat the oven to 325° F (162° C) and combine one tablespoon of sweet paprika, salt, and pepper in a small bowl. Coat the beef with the mixture.

A small bowl full of spices that make up the Austrian beef stew rub and seasoning.

Melt butter in a Dutch oven on low-medium heat. Add onion and cook until caramelized and softened.

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.

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 to the Dutch oven. Cover and cook in the oven for 2 hours.

Austrian beef stew ready to cook in the Dutch oven after aromatic bay leaves are added.

Remove the pot from the oven; give it a quick stir, and return it to the oven uncovered to cook for another hour.

Austrian beef stew basting in the oven and slow cooking for maximum flavor.

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

Fresh dill and apple cider vinegar are added to finish the Austrian beef stew.

Garnish with dill and sour cream. Serve with buttery egg noodles.

A single serving of Rindsgulasch over buttery egg noodles.

COOKING TIPS

  • Beef takes time to break down; I recommend setting aside at least 3 hours for the meat to become fork-tender.
  • Traditional Austrian rindsgulasch does not contain flour or roux. Instead, it relies on onions as a thickening agent to create a flavorful gravy. We do the same in this recipe, so reserve enough time for the onions to caramelize; they can take 30-45 minutes, but it’s worth the wait!

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these tasty soups and stews!

CAN I MAKE THIS RECIPE IN THE INSTANT POT?

Don’t have the time to wait for rindsgulasch to slow-cook in the oven? Cut the cooking time in half by making Instant Pot Austrian Goulash.

SERVING SUGGESTIONS

WHAT TO DO WITH THE LEFTOVERS 

It is 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! 

  • FRIDGE – Store leftovers in an airtight container; they will keep for 4 days.
  • FREEZER- I suggest freezing rindsgulasch separately and preparing fresh noodles. First, allow the stew to cool, then add it to a freezer-safe container or bag. It will freeze for three months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm leftovers on the stovetop, and prepare your sides.

FREQUENTLY ASKED QUESTIONS

What’s in Rindsgulasch?

Authentic Viennese beef goulash consists of beef shank cooked with caramelized onion and seasonings like marjoram, paprika, and caraway.

What cut of beef is used for Austrian Beef Stew?

Beef shank is the most popular cut to use. However, I love the outcome of using boneless short ribs, especially if you can find them on sale; thank you, Whole Foods! Chuck roast works well in this recipe and is much more affordable, so you have some options.

YOU SHOULD ALSO TRY:

A scoop of Rindsgulasch shown over the Dutch oven filled to the brim with the same.

Rindsgulasch (Austrian Beef Stew)

Tressa Jamil
Thick cuts of boneless short rib cook Viennese-style in a dark and flavorful gravy until the beef is fork-tender; this recipe is everything you expect from traditional rindsgulasch.
5 from 2 votes
Course Main Course
Cuisine Austrian
Keyword rindsgulasch
Course Main Course
Cuisine Austrian
Servings 8 servings
Calories 98 kcal

Equipment

Ingredients
  

  • 6 tablespoon 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 onions, 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
 

  • Preheat the oven to 325° F (162° C) and combine one tablespoon of sweet paprika, salt, and pepper in a small bowl. Coat the beef with the mixture.
  • In a Dutch oven, melt butter on low-medium heat. Add onion and cook until caramelized and softened. This step will take a while, and that's okay. 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 fragrant.
  • Slowly whisk the water, Better than Bouillon, and tomato paste. Simmer for 5 minutes.
  • Next, add the reserved beef and bay leaves to the Dutch oven. Cover and cook in the oven for 2 hours.
  • Remove the pot; give it a quick stir, and return it to the oven uncovered to cook for another hour.
  • 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.

Notes

Adapted:
  • This is a recipe from Milkstreet I simply had to try! I loved it so much I also made an Instant Pot version of the same recipe. 
 
Cooking Tips:
  • Beef takes time to break down; I recommend setting aside at least 3 hours for the meat to become fork-tender.
  • Traditional Austrian rindsgulasch does not contain flour or roux. Instead, it relies on onions as a thickening agent to create a flavorful gravy. We do the same in this recipe, so reserve enough time for the onions to caramelize; they can take 30-45 minutes, but it’s worth the wait!
 
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 rindsgulasch
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Recipe Rating




fede

Tuesday 4th of October 2022

I am made this beef stew and so super delicious. Can't way to make it again.

Tressa Jamil

Tuesday 11th of October 2022

It's definitely one you want to file away to make again! Thanks for trying it.

Rick

Friday 16th of September 2022

Our goto fall stew. So full of flavor and rich, it is very filling. We love Austrian goulash and this recipe is always a hit.

Tressa Jamil

Saturday 17th of September 2022

I am thankful you found a recipe you can come back to again and again.