Austrian Beef Stew

This recipe for Austrian Beef Stew comes from Milk Street, Christopher Kimball’s latest venture. It is based on a dish he enjoyed in Salzburg, which is where my mom was from. I had never heard of this style of goulash until I saw his show. But in doing some research, I found another similar recipe that also looks delicious so I had to give it a try. Of course, the COVID-19 ‘stay at home’ orders makes it easy to cook something like this dish, provided you have all the ingredients. There is nothing too out of the ordinary – especially for me – given that Hungarian paprika and caraway are considered necessary spices in the pantry and the marjoram is optional. While you can eat it once it is done, this goulash, like others, tastes even better reheated the next day. So, since we can’t leave the house, let’s at least take our tastebuds on a journey to wonderful Salzburg! Prost!

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Austrian Beef Stew

Prep time: 10 mins

Cook time: 3 hours

Total time: 3 hours 10 mins

Serves: 2

Ingredients

1 1/ lbs beef chuck, cut into 1½ - 2 inch cubes (a tougher cut like chuck with lots of collagen works best)
3 tbsp sweet paprika split into 2 and 1 tbsp
salt and black pepper
1 cup beef broth
1½ tbsp tomato paste
2 tbsp butter
½ onion, diced
1 tbsp caraway seed
2 tbsp flour
1 tsp hot paprika
bay leaf
½ tsp marjoram (optional)
1½ tsp cider vinegar

Instructions

Preheat oven to 325 degrees.
In a small glass bowl, mix the tomato paste and beef broth together and set aside.
In a medium glass bowl, add the beef, 1 tablespoon of sweet paprika, salt and pepper, tossing to coat before setting aside.
In a dutch oven over Medium/Medium-High heat, melt the butter then add the onions.
Cook the onions, stirring regularly, until they just start to brown slightly, approximately 5 to 8 minutes.
Add the flour and mix to combine with butter onion mixture.
Add remaining paprika (sweet and hot) and caraway, stirring to combine and bloom, approximately 1 minute.
Add broth and tomato paste mixture, bring to a simmer.
Add beef, bay leaf, and marjoram (if using).
Cover and place in oven for 1.5 to 2 hours.
After cooking in oven, cook on stove top over Medium heat until liquid reduces to a thick gravy and beef is tender.
Remove from heat and allow to meld for 15 minutes before adding vinegar, stirring to combine.
Serve over egg noodles or alongside spaetzle.

Notes

This recipe is based on the one from Milk Street and this one from Lil Vienna.

From Lil Vienna:
"There is a saying in Austria that roughly translates to something like „Reheating only works for goulash.” (“Aufgewärmt ist nur ein Gulasch gut.”) You will hear this saying when somebody considers getting back together with an ex (“reheating” the relationship) is a bad idea. I always have to smile when I hear this saying. It’s so typical Austrian, classic Viennese grumpy style."

Preheat oven to 325 degrees.
In a small glass bowl, mix the tomato paste and beef broth together and set aside.
In a medium glass bowl, add the beef, 1 tablespoon of sweet paprika, salt and pepper, tossing to coat before setting aside.
In a dutch oven over Medium/Medium-High heat, melt the butter then add the onions.
Cook the onions, stirring regularly, until they just start to brown slightly, approximately 5 to 8 minutes.
Add the flour and mix to combine with butter onion mixture.
Add remaining paprika (sweet and hot), stirring to combine and bloom, approximately 1 minute.
Add broth and tomato paste mixture, bring to a simmer.
Add beef, bay leaf, and marjoram, if using.
Cover and place in oven for 1.5 to 2 hours.
After cooking in oven, cook on stove top over Medium heat until liquid reduces to a thick gravy and beef is tender.
Remove from heat and allow to meld for 15 minutes before adding dill and vinegar, stirring to combine.
Serve over egg noodles or alongside spaetzle.