Discover the flavours of Austria with our rich and savoury Austrian Beef Goulash recipe with a twist. Dive into melt-in-your-mouth beef chunks seasoned with aromatic spices and an added twist, perfect for a comforting meal.

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This recipe brings back many memories of my nan, the smell of onions as they cooked and the aroma of Austrian Beef Goulash filling her home. Although this is my pop’s recipe, my nan cooked it as he passed away when I was a baby.

My mum made it from time to time while I was growing up, and that same comforting smell would fill the house while my brother and I would patiently wait for dinner.

My children are excited when they know I am making Austrian Beef Goulash for dinner.

But enough reminiscing; you guys want to know how to make this.

How to make an Austrian Beef Goulash recipe with a twist.

Well, it’s a simple recipe to make. My pop’s recipe was much more basic, using only beef, onions, paprika, and beef stock. But I add more of the traditional ingredients and a little twist of my own.

So here is what you will need for this recipe:

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Chuck steak or stewing steak
large brown onions, finely chopped
garlic, minced
olive oil
Hungarian paprika powder
caraway seeds
marjoram
tomato paste
apple cider vinegar or white vinegar
beef stock
red wine (optional)
Bay leaves
Salt and pepper
Cornflour or cornstarch (optional, for thickening if needed)
Fresh parsley for garnish

Method:
Trim away any significant, chunky bits of fat from the chuck steak and cut the meat into bite-sized pieces.

Cut the onions into thick slices and crush the garlic cloves, or use a jar of minced/crushed garlic if you prefer; approximately one teaspoon equals one clove.

Heat the oil in a Dutch Oven or large pot over medium heat. Brown the meat in batches, remove it from the pot and put it aside.

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Add the onions and garlic and sauté until they become translucent.

Add the paprika, caraway seeds, and marjoram. Stir well to combine with the onions and garlic, and sauté for another minute, being careful not to let the spices burn.

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Add the tomato paste and apple cider vinegar, or white vinegar can also be used as a substitute and stir through.

Add the meat to the pot, add the red wine, then the beef stock/broth, and add the bay leaves. Then, bring the mixture to a simmer.
Taste the goulash and season with salt and pepper as needed.

Reduce the heat to low, cover the pot, and let the goulash simmer for 2 to 2 1/2 hours or until the meat is tender.

Pro Tip: Red wine helps bring out the flavours; this is my twist to the recipe, but it is optional. Leave out the red wine and add water as a substitute or extra beef stock.

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Austrian Goulash sauce is supposed to be a thick gravy-style sauce, so adding cornflour at the end to thicken will help achieve this.

Add a tablespoon of cornflour to a small bowl, then add two tablespoons of cold water and mix until the cornflour has dissolved. Slowly pour the mixture into the goulash, stir, and allow it to simmer for 5 minutes or until thick.

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What to serve with Austrian Beef Goulash.

This dish can pair with several different side dishes, but if you want to keep things simple, rice, pasta or boiled potatoes are an excellent choice as a side dish.

Or you can pair it with mashed potatoes such as our Creamy Garlic and Chives Mashed Potatoes, a salad or coleslaw such as our Simple Creamy Mayo-Free Homemade Coleslaw, or serve with bread rolls. Our Soft, Homemade Mini Dinner Rolls are a great addition to soak up all the leftover sauce.

However, there are a few more traditional side dishes if you want to go the extra mile:

Semmelknödel (Bread Dumplings) are traditional Austrian dumplings made from old bread rolls, milk, eggs, and parsley. They soak up the goulash’s flavourful sauce splendidly.

Erdäpfelknödel (Potato Dumplings) is another dumpling variant made with potatoes that can be boiled or fried.

Spätzle or Nokedli are small, rustic noodles or dumplings commonly served with stews and sauces in Central Europe.

Alternatives and Substitutions for Austrian Goulash

Any alternative to cornstarch for thickening?

To avoid cornstarch, use a roux (equal parts of butter and flour) or even arrowroot powder as a thickener.

Can I use other cuts of beef?

Chuck steak or stewing steak is recommended due to its flavour and texture, especially when slow-cooked. However, you can try cuts like round steak or beef shank if unavailable. Remember, the key is to slow-cook until the meat is tender.

Is it necessary to use Hungarian paprika?

While Hungarian paprika is used because of its deep, rich flavour and vivid colour, you can substitute it with another type of paprika if Hungarian paprika isn’t available. The taste might vary slightly, but it should still be delicious!

Recipe Tips

Why apple cider vinegar or white vinegar?

Vinegar helps balance the flavours and adds a slight tang to the goulash. It can also tenderize the meat, making it softer.

Why add the red wine?

Red wine can enhance the depth of flavour in many dishes, adding a rich, fruity undertone. However, it’s optional in this recipe.

Can I store leftovers, and how?

Allow the goulash to cool down, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it for more extended storage, up to 2 months. Just be sure to thaw in the refrigerator overnight and reheat gently on the stovetop.

Austrian Beef Goulash recipe FAQ’s

You can transfer everything to a slow cooker after browning the meat and sautéing the onions and spices. Add the other ingredients and cook on low for 6-8 hours. If using the cornstarch, mix it in during the last 30 minutes of cooking.

Hungarian Goulash is more soup-like, whereas Austrian Goulash is thicker and stew-like, with a gravy-style sauce.

The paprika flavour dominates Hungarian Goulash, but Austrian Goulash uses paprika and other spices like caraway seeds and marjoram to give it its taste.