Rindsgulasch – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Austria Servings: Serves 6
Austria Servings: Serves 6Rindsgulasch, a succulent and hearty beef stew, is a cherished dish from Austria, renowned for its deep, rich flavors and comforting, soul-warming qualities. Traditionally enjoyed on cold winter days, this stew draws its essence from the Austro-Hungarian kitchens of the 19th century, where it was prized for its balance of simplicity and depth. The stew’s signature taste comes from slowly braised beef, smothered in a luscious, paprika-infused sauce. The use of caraway seeds and marjoram adds a unique Austrian twist to this classic dish.
Ingredients
- beef chuck, cut into 1-inch cubes – 2 pounds / 900 g
- onions, finely sliced – 3 large / 600 g
- garlic cloves, minced – 4 cloves
- sweet Hungarian paprika – 3 tablespoons
- caraway seeds – 1 teaspoon
- dried marjoram – 1 teaspoon
- tomato paste – 2 tablespoons
- beef stock – 3 cups / 720 ml
- salt – to taste
- black pepper – to taste
- vegetable oil – 2 tablespoons
- white vinegar – 1 tablespoon
Instructions
- Heat vegetable oil in a large pot over medium heat. Add sliced onions and cook until deeply caramelized, about 20 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in beef cubes and sear on all sides until browned.
- Sprinkle in the sweet paprika, caraway seeds, and marjoram, stirring well to coat the beef evenly.
- Add tomato paste and cook for another 2 minutes to deepen the flavor.
- Pour in beef stock and white vinegar, stirring to combine. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 2-3 hours or until beef is tender and the sauce has thickened.
- Adjust seasoning to taste before serving.
Substitutions
- beef chuck -> beef brisket or short ribs
- sweet Hungarian paprika -> smoked paprika
- beef stock -> vegetable stock
Enhancements in the Next Evolution
- Add a pinch of cayenne pepper for a spicy kick.
- Incorporate a splash of red wine for richer depth.
- Serve with a dollop of sour cream for creaminess.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
