Lyla Lindsey
Austrian beef goulash, also known as Wiener Saftgoulash or Rindsgulasch, is a traditional Austrian dish that is often served with homemade Austrian-style pasta. The dish is made with tender beef coated in a thick, smooth gravy. While it may seem intimidating to make, it is actually quite simple and only requires time and patience. This paragraph will discuss the ingredients and steps required to make this delicious and comforting dish.
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What You'll Learn
Choosing the right cut of beef
When selecting a cut of beef for Austrian goulash, you should look for boneless beef shank or shoulder. These cuts are ideal because they have the right amount of collagen and fat, which will break down during the long simmering process, resulting in tender meat and a flavourful sauce. The beef shank or shoulder should be trimmed of any thick exterior fat and cut into 2-inch (5-6 cm) cubes. This size ensures the meat cooks evenly and creates a pleasing texture in each bite.
While boneless beef shank or shoulder is traditional, other well-marbled cuts can also be used. Chuck roast, for example, is a good alternative. When choosing a chuck roast, look for one with a good amount of intramuscular fat, also known as marbling. This marbling will add flavour and help keep the meat moist and tender during the cooking process.
In summary, when selecting beef for Austrian goulash, look for cuts with a good amount of collagen and fat, such as boneless beef shank or shoulder. Alternatively, a well-marbled chuck roast can also be used. Trimming any excess exterior fat and cutting the meat into uniform, bite-sized pieces will ensure your goulash has the perfect texture and taste.
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Preparing the beef
Selecting the Right Cut: Austrians traditionally use boneless beef shank or beef chuck roast for their goulash. Look for well-marbled beef with a good amount of collagen and fat. The fat will render during cooking, making the beef tender and adding flavour to the sauce.
Trimming and Cutting: Trim off any thick exterior fat from the beef, but leave the interior fat intact. Cut the beef into 2-inch (5-6 cm) cubes. This size ensures even cooking and creates a nice texture in the final dish.
Searing the Beef: Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add clarified butter or oil—enough to coat the pan. You want the oil to be hot but not smoking. Pat the beef cubes dry with a paper towel. This step ensures a better sear. Carefully place the beef cubes in the pan in a single layer, being careful not to crowd the pan. Sear the meat in batches if necessary. Cook the beef cubes until they are nicely browned on all sides, turning them occasionally. This should take around 5-10 minutes. Once seared, transfer the beef to a large plate and set it aside.
The beef preparation is a crucial step in creating a flavourful and tender Austrian beef goulash. By following these steps, you will be well on your way to creating a delicious and authentic dish.
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Preparing the onions
Next, heat some oil in a heavy pot on medium-high heat. Add the onions and cook until they are slightly browned, stirring occasionally. This should take around 10-15 minutes. It is important to keep an eye on the onions at this stage, as they can burn easily. If the water from the onions evaporates and the pan becomes too dry, add a little water at a time to avoid the goulash becoming too thin.
Once the onions are lightly browned, add the garlic and paprika. Stir and cook for another minute, filling your kitchen with a wonderful aroma. The onions are now ready to be combined with the other ingredients to create an authentic Austrian beef goulash.
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Cooking the beef and onions
First, select the right cut of beef. Austrians typically use boneless beef shank, cut into 2-inch cubes. Ensure you only trim off thick outside fat, as the interior fat will render during cooking, adding flavour and texture to the dish. Next, pat the meat dry with a paper towel and season it with salt and pepper, or dredge in flour seasoned with kosher salt and cracked pepper.
Now, it's time to sear the beef. Heat a tablespoon of clarified butter or oil in a large pot over medium-high heat. Add the beef in batches to avoid overcrowding the pot, which would prevent proper browning. Sear the meat for about 5-10 minutes, turning occasionally, until it is nicely browned. Once browned, transfer the beef to a plate and set it aside.
The onions are the next key ingredient. Peel and slice 2-3 large onions into thin, even half-moon slices. Sweet onions like Vidalia are a tasty choice, but any yellow or white onion will work. Add the onions to the same pot, stirring occasionally, until they are slightly browned. This step should take around 10-15 minutes.
Once the onions are lightly browned, it's time to add the spices. For authentic Austrian flavour, use Hungarian sweet paprika, caraway seeds, garlic, bay leaves, and marjoram. Stir these ingredients into the onions and cook for an additional minute. The paprika adds a unique reddish-brown colour and flavour to the goulash.
At this stage, you can also add tomato paste for extra colour and flavour. However, traditional Austrian goulash does not include flour or roux; instead, the onions will cook down completely to provide the necessary thickening for the gravy.
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Serving suggestions
Austrian beef goulash is a hearty, warming dish, perfect for a cosy night in. The tender beef, cooked in a thick gravy, is best served with a crunchy Kaiser roll and Austrian-style pasta like Nockerl or Spaetzle.
For a traditional Austrian experience, serve your goulash with a side of boiled potatoes and fluffy bread dumplings, also known as "Semmelknodel" or "Semmel Knoedel". If you're looking for something a little different, try serving the goulash on a bed of white rice or with a green salad.
Goulash is a dish that tastes even better the next day, so it's a great option to make in advance. It can be stored in the fridge for up to 4 days and reheated when needed. When reheating, add a little water to thin the sauce if needed.
For an authentic Austrian experience, accompany your meal with a small glass of chilled beer.
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Frequently asked questions
You will need boneless beef shank, cut into 2-inch cubes, onions, sweet Hungarian paprika, caraway seeds, garlic, bay leaves, marjoram, tomato paste, beef broth, red wine, oil, and flour.
Trim off any thick outside fat from the beef and cut it into 2-inch cubes. Pat the meat dry and dredge in flour seasoned with salt and pepper. Heat oil in a large pot over medium-high heat and add the beef, searing until browned.
Slice the onions into thin half-rounds and cook until lightly browned, which will take around 10-15 minutes.
It takes about 3 hours for the beef to soften and develop the desired taste. However, it is recommended to prepare the goulash at least one day in advance to enhance the flavours and tenderize the beef.
Traditional sides include boiled potatoes, bread dumplings, Austrian-style pasta such as spaetzle or Nockerl, and a Kaiser roll. In the evening, a small glass of chilled beer is a popular drink to accompany the dish.
