Austrian Beef Stew with Paprika and Caraway (Rindsgulasch)
A dish that tastes as though it demanded far more effort than it actually did.
- Makes4 to 6 servings
- Cook Time4 hours
- Active time plus cooling30 minutes active
- 9
This simple stew, inspired in part by classic Austrian versions of goulash and in part by Kurt Gutenbrunner’s recipe in “Neue Cuisine,” derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, Spätzle or mashed potatoes.
Don't be shy about trimming the chuck roast; removing as much fat as possible before cooking prevents the stew from being extra-greasy. In our experience, the roast usually loses about 1 pound with trimming. Also, don't cut the beef into pieces smaller than 1½ inches or the meat will overcook.
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