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 this hearty rindsgulasch recipe with butter-infused egg noodles or mashed potatoes for the ultimate comfort meal.
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.
What’s in Rindsgulasch?
Authentic recipes for beef goulash call for boneless beef shank cooked with caramelized onions and marjoram, paprika, and caraway seeds. Here’s everything you need to make this easy, homestyle recipe.
- Beef: The tenderness of boneless short rib as it braises is unrivaled, so grab them if they’re on sale! If not, chuck roast is a more budget-friendly option and works just as well.
What cut of beef is used for Austrian beef goulash?
Boneless beef shanks are the most authentic choice. However, I love using boneless short ribs or chuck roast for a more affordable option.
- Paprika: Paprika gives rindsgulasch its signature red color and a balanced flavor using a combination of sweet and hot paprika. If you can only use one type of paprika, opt for sweet paprika and add a little cayenne pepper; try to use Hungarian-sourced paprika for the most authentic flavor—learn more about different types of paprika and how to use them here.
- Butter: Sauté and caramelize yellow or white onions in salted butter.
- Onion: Traditional goulash relies on onions to form a thick, concentrated gravy without the need for flour or roux.
- Caraway Seed: Peppery, citrusy caraway seeds are a unique addition.
- Garlic: Two garlic cloves should do the trick, but add more to taste.
- Beef Broth: I swap beef broth for Better Than Bouillon and water—it’s flavorful and convenient. Use whatever stock you have on hand.
- Tomato Paste: A spoonful of tomato paste enhances the gravy’s flavor and deepens its color.
- Bay Leaves: Bay leaves add a subtle, clove-like aroma.
- Fresh Dill: Fresh dill brightens the dish, creating a delicious contrast with the beef and caraway seeds.
- Apple Cider Vinegar: A splash of apple cider vinegar provides the right acidity to balance 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 coat the beef with one tablespoon of sweet paprika, kosher salt, and black pepper. Cover and set it aside.
Step 2: Melt butter in a preheated Dutch oven on low-medium heat. Add the onion and cook until brown and caramelized, for 20-25 minutes.
Step 3: Stir in the tomato paste, garlic, and caraway seeds. Sauté for one minute until aromatic. Then, add the hot paprika and five tablespoons of sweet paprika.
Step 4: Deglaze with beef broth and simmer for 5 minutes. Add the seasoned beef and bay leaves. Cover with a lid and cook in the oven for 2 hours.
Step 5: Take off the lid and give the mixture a quick stir. Cover and return it to the oven to cook for one hour.
Step 6: Remove the pan and let it rest for 5-10 minutes. Add the apple cider vinegar and fresh dill and stir to combine.
Can I Make This Recipe in the Instant Pot?
Are you shhort on time? Speed up the process and make Instant Pot Austrian goulash! It cuts the cooking time in half!
Expert Tips
- Brown the onions. Start with golden brown onions—they’re the foundation for traditional Austrian rindsgulasch, so don’t rush it. Perfectly caramelized onions require patience and low temperature since onions take time to break down, typically 20 to 25 minutes, as they release their natural sugars.
- Cook low and slow. Boneless short rib and chuck roast take time to break down and tenderize. Cook the beef at low temperature in the oven for at least 3 hours for the best results.
If you enjoy rindsgulasch, try more beef stew recipes!
Serving Suggestions
- Egg Noodles, Traditional Spätzle
- Mashed Potatoes, Boiled Potatoes, Mashed Cauliflower, Roasted Potatoes, Potato Pancakes
- White Rice, Brown Rice, Polenta
- Pressgurka
- Sauerkraut
- Semmel Knoedel (Bread Dumplings)
What To Do With Leftovers
- Refrigerate: It is well-known that goulash tastes better the next day. If you enjoy the meal on night one, wait until you dig into the leftovers! Store the leftover beef in an airtight container for 3-4 days.
- Freeze: I recommend freezing the beef and gravy separately and preparing fresh noodles when you are ready to serve. Let the meat cool completely and transfer it to a freezer-safe container or bag. Rindsgulasch freezes for 2-3 months.
- Thaw: Defrost the beef in the refrigerator overnight.
- Reheat: Warm the leftovers on the stovetop, and prepare your sides.
More Beef Recipes:
Rindsgulasch (Austrian Beef Stew)
- Small Bowl
- 5 pounds boneless short rib or chuck roast, cut into 1½- inch pieces
- 6 tablespoons sweet paprika,
divided - 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 4 tablespoons salted butter
- 2 large onions, finely diced
- ½ cup tomato paste
- 2 garlic cloves, minced
- 2 tablespoons caraway seeds
- 1 tablespoon hot paprika
- 2 cups beef broth
- 3 bay leaves
- ¼ cup dill leaves, chopped, plus more for garnish
- 1 tablespoon apple cider vinegar
- 1 package egg noodles, cooked according to package
- sour cream, for garnish
- Preheat the oven to 325°F (162°C) and coat the beef with one tablespoon of sweet paprika, kosher salt, and black pepper. Cover and set it aside.2 teaspoons kosher salt, 2 teaspoons coarse black pepper, 6 tablespoons sweet paprika,
- Melt butter in a preheated Dutch oven on low-medium heat. Add the onions and cook until brown and caramelized, for 20-25 minutes.
- Stir in the tomato paste, garlic, and caraway seeds. Sauté for one minute until aromatic. Then, add the hot paprika and five tablespoons of sweet paprika.2 tablespoons caraway seeds, 1 tablespoon hot paprika
- Deglaze with beef broth and simmer for 5 minutes. Add the seasoned beef and bay leaves. Cover with a lid and cook in the oven for 2 hours.
- Take off the lid and give the mixture a quick stir. Cover and return it to the oven to cook for one hour.
- Remove the pan and let it rest for 5-10 minutes. Add the apple cider vinegar and fresh dill and stir to combine.
- Brown the onions. Start with golden brown onions—they’re the foundation for traditional Austrian rindsgulasch, so don’t rush it. Perfectly caramelized onions require patience and low temperature since onions take time to break down, typically 20 to 25 minutes, as they release their natural sugars.
- Cook low and slow. Boneless short rib and chuck roast take time to break down and tenderize. Cook the beef at low temperature in the oven for at least 3 hours for the best results.
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.