Rindsgulasch - Austrian Beef Stew

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.

Combine one tablespoon of sweet paprika, salt, & pepper in a small bowl. Coat the beef with the mixture & set it aside.

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

Stir in the caraway seeds & minced garlic.

Then, add hot paprika & the remaining five tablespoons of sweet paprika.

Slowly whisk in the water, Better than Bouillon, tomato paste, & simmer.

Next, add the reserved beef & bay leaves to the Dutch oven. Cover & cook in the oven for 2 hours.

Remove the pot & give it a quick stir, then 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.

Check out our website for the full recipe.