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Hearty Austrian Rindsgulasch

Thick cuts of tender beef simmer to perfection in a rich and flavorful gravy infused with traditional hot and sweet paprika and peppery caraway – finish our rindsgulasch recipe with butter-infused egg noodles or mashed potatoes for the ultimate comfort meal.

Rindsgulasch in a dutch oven.

What is Rindsgulasch?

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 meal has transformed overtime, with most of the world creating their own version of the dish.

Unlike Hungarian goulash, the Austrian version is known for its thick, bright-colored gravy, attributed to the heavy use of paprika. Onions slow cook to thicken the beef goulash recipe, and the caraway seeds and dill complete the flavor.

Ingredients You’ll Need

  • Paprika: Responsible for the bright color, paprika is the primary flavor, and you’ll love the combination of sweet and hot paprika. For authentic flavor, use fresh Hungarian-sourced paprika. If you can only purchase one, make it sweet paprika and add a teaspoon of cayenne to balance the sweetness. Check out this article for more information about the different types of paprika and how to use them.
  • 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, chuck roast is a more affordable option. We’ve made this recipe with chuck roast a handful of times with great results.
  • Butter: Sauté the onions in creamy butter.
  • Onion: Traditional goulash doesn’t use flour or roux, so the onions thicken the gravy beautifully, resulting in a rich and concentrated flavor. It is very similar to a cooking technique in Indian cuisine called bhooning. Karahis, curries, and biryanis all begin with cooking down onions, tomatoes, garlic, and ginger (or a combination) until it reduces into a flavorful gravy, also called salan or curry; this is kind of like that.
  • Caraway Seed: Caraway seeds provide a peppery-citrus finish.
  • Garlic: I suggest using two garlic cloves, but measure with your heart!
  • Better Than Bouillon: I use Better Than Bouillon and water in place of beef broth. It’s flavorful and easy, and I always keep it in my pantry. Use beef or chicken stock if that’s what you have available.
  • Tomato Paste: Adding a spoonful of tomato paste intensifies the flavor and deepens the color of the gravy.
  • Bay Leaves: Subtly flavor the dish 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.
  • Apple Cider Vinegar: Apple cider vinegar provides the right amount of acidity to highlight the richness of the gravy.

How to Make Rindsgulasch

The full recipe with measurements is in the recipe card below.

Step 1: 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.

Beef coated in the spice mixture.

Step 2: Melt butter in a Dutch oven on low-medium heat. Add onion and cook until caramelized and softened.

Onions cooking in butter in a dutch oven.

Step 3: Stir in the caraway seeds and minced garlic.

Spices added to the cooking onions.

Step 4: Then, add hot paprika and the remaining five tablespoons of sweet paprika.

Onions cooking in a dutch oven with spices.

Step 5: Slowly whisk in the water, Better than Bouillon, tomato paste, and simmer.

Tomato paster, bouillon, and water added to the onions.

Step 6: Next, add the reserved beef and bay leaves to the Dutch oven. Cover and cook in the oven for 2 hours.

Rindsgulasch in a dutch oven with bay leaves added.

Step 7: Remove the pot and give it a quick stir, then return it to the oven uncovered to cook for another hour.

A dutch oven of Rindsgulasch in the oven.

Step 8: Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.

Fresh dill added to the pot.

Step 9: Garnish with dill and sour cream. Serve with buttery egg noodles.

Rindsgulasch over egg noodles and topped with dill.

Expert Tips

  • Both boneless short ribs and chuck roast take 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 and reduce. It can take 30-45 minutes, but it’s worth the wait!

Can I Make This Recipe in the Instant Pot?

Don’t have the time to wait for this recipe to slow-cook in the oven? Cut the cooking time in half by making Instant Pot Austrian goulash instead!

Serving Suggestions

What to do with the Leftovers

It is a well-known fact that goulash tastes better the next day. If you enjoy this meal on night one, wait until you dig into the leftovers! 

  • Refrigerate: Store the leftovers in an airtight container for 4 days.
  • Freeze: I suggest freezing the beef and gravy separately and preparing fresh noodles when you’re ready to serve. First, let the stew cool, then transfer it to a freezer-safe container or bag. Rindsgulasch freezes for three months.
  • Thaw: Defrost the beef in the refrigerator overnight.
  • Reheat: Warm the leftovers on the stovetop, and prepare your sides.

Frequently Asked Questions

What’s in rindsgulasch?

Authentic recipes for Viennese beef goulash consist of beef shank cooked with caramelized onion and seasonings like marjoram, paprika, and caraway seeds.

What cut of beef is used for Austrian beef goulash?

Beef shank is the most popular cut to use. However, I love using boneless short ribs, especially if you can find them on sale. Chuck roast works well in this recipe and is much more affordable.

More Beef Recipes:

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Rindsgulasch in a dutch oven.

Rindsgulasch (Austrian Beef Stew)

Tressa Jamil
Thick cuts of beef simmer to perfection in a rich gravy infused with hot and sweet paprika and peppery caraway to make Austrian beef rindsgulasch.
5 from 10 votes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Austrian
Servings 8 Servings
Calories 841 kcal
Equipment
Ingredients
  
  • 6 tablespoon sweet paprika, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 5 pounds short rib or chuck roast, boneless, cut into 1½- inch pieces
  • 4 tablespoons butter, salted
  • 2 large yellow onions, finely diced
  • 2 tablespoons caraway seed
  • 2 garlic cloves, 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, for about 20 minutes.
  • 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 in 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 and give it a quick stir, then return it to the oven uncovered to cook for 1 hour.
  • Let stand for 5-10 minutes, then stir in the apple cider vinegar and finish with fresh dill.
  • 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. 
Expert Tips:
  • Both boneless short ribs and chuck roast take 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 and reduce. It 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 Serving | Calories: 841 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 61 g | Saturated Fat: 27 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 230 mg | Sodium: 1038 mg | Potassium: 562 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 75 IU | Vitamin C: 46 mg | Calcium: 11 mg | Iron: 25 mg
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




Tom

Sunday 14th of January 2024

Made this on a -35 degree Celsius Day in Edmonton with Elk meat…it was awesome

Tressa Jamil

Sunday 14th of January 2024

Oh, I love that you used elk meat to make this recipe. I grew up eating elk as a kid so it's nostalgic for me. I am happy you enjoyed the recipe and hopefully it kept you somewhat warm.

Miroslav

Friday 26th of May 2023

Great winter recipe!

Tressa Jamil

Friday 26th of May 2023

It's a regular in our rotation too, especially when we can find the beef on sale!

Lukas Fischer

Friday 26th of May 2023

This recipe is a winner! The boneless short rib melts in your mouth, and the rich, flavorful gravy is simply irresistible. The traditional spices like hot paprika and caraway take it over the edge. I ate it with mashed potatoes, and it hit the spot.

Tressa Jamil

Friday 26th of May 2023

Yum, the way you wrote that made me hungry. I am so glad you enjoyed the meal!

Sophia Müller

Friday 26th of May 2023

I tried Rindsgulasch recipe for the first time! The boneless short rib was incredibly tender, and the gravy was so flavorful. You weren't kidding. My roommate and I had it with egg noodles. A must-try for any comfort food lover!

Tressa Jamil

Friday 26th of May 2023

I love how meals can make you feel all warm and cozy. Thank you for taking the time to comment.

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.