Austrian Beef Goulash Recipe With A Twist
Discover the flavours of Austria with our rich and savoury Austrian Beef Goulash recipe. Dive into melt-in-your-mouth beef chunks seasoned with aromatic spices and an added twist, perfect for a comforting meal.
Ingredients
- 900 g chuck steak
- 900 g Brown Onions
- 3 Galic Cloves
- 2 tbsp Olive Oil
- 2 tbsp Hungarian paprika powder
- 1 tsp caraway seeds
- 1 tsp marjoram
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 2 cups beef stock
- ¼ cup red wine
- 2 Bay leaves
- Salt and pepper to taste
- 1 tbsp Corn Flour
- 2 tbsp Water
Instructions
- 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.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.
- 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.
- 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.