This is a traditional recipe for Goulash which is served throughout Austria. Cubed pieces of chuck roast are seasoned with Hungarian paprika, a bit of caraway seed and cooked with onions and beef broth. The result is a delicious, full-flavored stew.
- 3 pounds chuck roast, cut into 1–2 inch cubes, or purchase precut cubed meat
- 1 1/2 pounds white or yellow onion, diced
- 1/4 cup olive oil
- 2 cloves garlic, grated or finely minced (1/4 tsp of garlic powder can be substituted)
- 1 tbsp Hungarian sweet paprika (for extra spice, you can add up to 2 tbsp)
- 1 tbsp tomato paste
- 1 tbsp caraway seeds
- 1 tbsp majoram
- 1 tsp salt (or more to taste)
- 2 each bay leaves
- 1/2 cup red wine
- 2 cups beef broth (have an extra broth on hand in case the goulash gets too dry)
- 2 tsp all purpose flour
- Gather all ingredients
- Heat oil in a heavy pot on medium-high. Pat the meat dry with a paper towel. Add meat to pan. Be sure not to too much meat so that it can brown. Heat on one side until the meat is brown and then using tongs turn cubes over to brown on the other side. This will take 2-3 minutes per side. Once brown, remove meat from the pan with tongs or a slotted spoon. Place the meat on a plate and cook the remaining meat. Set meat aside.
- Turn the heat down to medium. Add the onions to the pan and cook until they are slightly brown, sstirring occasionaly. This will take 10-15 minutes.
- Add garlic and paparika to the onions, stir and cook for 1 minute.
- Add caraway seeds, majoram, tomato paste, salt, and bay leaves to the pan. Stir to combine. Cook until the spices are fragrant, 1-2 minutes.
- Return browned meat to the pan and add the wine and broth to the pan. Bring it to a simmer. Cover and lower the heat to maintain a simmer. Cook for 2-3 hours or until the meat is fork-tender. Check the goulash every hour to be sure there is enough liquid. The meat should have plenty of broth around it. If necessary, add more broth if it becomes too dry.
- Once the meat is fork-tender, make a slurry by combining flour with 2 tablespoons of water. Add the slurry slowly to the goulash and stir until it has thickened. Let it cook for an additional 2-3 minutes.
- Serve with spaetzle, egg noodles, mashed potatoes or polenta.
- Before cooking the meat, dry it with a paper towel so it will brown.
- When browning the meat, be sure not to crowd the pan with too much meat. Otherwise, it will steam and not brown. The browning, caramelization, add flavor!
- If the meat sticks to the pan when you turn it to brown the other side, it is not done browning. It should release fairly easily.
- The onions do not need to be finely chopped. Diced onions are fine.
- The goulash needs to be cooked at a low temperature for a long time in order for the meat to be tender.
- Check the stew every hour to be sure there is enough liquid. If necessary add more broth. There should be about 1 1/2 cups of gravy.
- Be sure the onions are slightly brown. This is important because it adds to the dark color of the gravy as well as to the taste of the goulash.