Lunch

Austrian Goulash

Name: Austrian Goulash
Prep time: 46 min
Cook time: 1 h 24 min
Total time: 2 h 10 min
Yield: 12 servings
Ingredients: 4 pounds pounds beef stew cut meat; 0.5 cup cup beef stock; 1 can can tomato sauce; 1 Tbsp Tbsp caraway seeds; 1 cup cup flour; 2 garlic cloves; 2 tsp tsp hungarian paprika; 1 small small lemon zest; 12 servings servings olive oil; 2 large large onions; 1 Tbsp Tbsp mild paprika; 1 Tbsp Tbsp salt & pepper; 2 Tbsp Tbsp tomato paste

Austrian Goulash is an Eastern European main course. This recipe serves 12. One portion of this dish contains approximately 36g of protein, 22g of fat, and a total of 404 calories. For $1.81 per…

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By CookInstruction Kitchen Published 22 Sep 2026 Updated 15 Oct 2026 Updated Updated 8 hours ago

Prep: 46 min
Cook: 1 hr 24 min
Total: 2 hr 10 min
Servings: 12
Difficulty: Medium

Ingredients

4 pounds beef stew cut meat

0.5 cup beef stock

1 can tomato sauce

1 Tbsp caraway seeds

1 cup flour

2 garlic cloves

2 tsp hungarian paprika

1 small lemon zest

12 servings olive oil

2 large onions

1 Tbsp mild paprika

1 Tbsp salt & pepper

2 Tbsp tomato paste

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

You will need a large Dutch oven with a lid for best results.

Step 2

Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.

Step 3

Add one piece of meat to the hot oil to make sure that it sizzles.

Step 4

Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes.

Step 5

Add the sliced garlic and cook till fragrant-- 30 seconds or so.

Step 6

Add the tomato paste and paprika, and cook for 1-2 minutes.

Step 7

Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.This stew tastes even better if made one day in advance.

Tagged: Dinner Lunch Main course Main dish

foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source

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Skim all 7 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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