Rindsgulasch - Austrian Beef Stew
See Recipe
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.
See Recipe
Combine one tablespoon of sweet paprika, salt, & pepper in a small bowl. Coat the beef with the mixture & set it aside.
See Recipe
Melt butter in a Dutch oven on low-medium heat. Add onion & cook until caramelized & softened.
See Recipe
Stir in the caraway seeds & minced garlic.
See Recipe
Then, add hot paprika & the remaining five tablespoons of sweet paprika.
See Recipe
Slowly whisk in the water, Better than Bouillon, tomato paste, & simmer.
See Recipe
Next, add the reserved beef & bay leaves to the Dutch oven. Cover & cook in the oven for
2 hours.
See Recipe
Remove the pot & give it a quick stir, then return it to the oven
uncovered to cook for another hour.
See Recipe
Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.
See Recipe
Check out our website for the full recipe.
See Recipe