Austrian Beef Goulash

Ingredients

• 2 lbs beef chuck, boneless
• 2 medium onions
• 3 tablespoons Hungarian paprika
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons olive oil

Instructions

1. 1

   Place the beef chuck on a cutting board. Using a sharp knife, cut the meat into 1.5-inch cubes by first slicing the meat lengthwise into thick strips, then cutting those strips crosswise into cubes.

2. 2

   Place an onion on the cutting board with the root end pointing away from you. Slice it in half lengthwise from root to tip, then place the flat side down and slice crosswise into 1/4-inch-thick half-moons.

3. 3

   Repeat step 2 with the second onion.

4. 4

   Pour 2 tablespoons of olive oil into a large, heavy pot and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

5. 5

   Add half the beef cubes to the hot oil in a single layer. Do not stir—let them sit undisturbed for 3 minutes until the bottom edges turn deep brown, then stir and cook for another 2 minutes until the sides are browned.

6. 6

   Remove the browned beef to a clean bowl using a slotted spoon. Repeat step 5 with the remaining beef cubes, then remove them to the bowl.

7. 7

   Add the sliced onions to the same pot and stir constantly over medium heat until they turn translucent and soft, about 5 minutes.

8. 8

   Sprinkle 3 tablespoons of paprika over the onions and stir for 30 seconds until the powder is fully wet and turns a deeper red—this blooms the spice and prevents it from being bitter.

9. 9

   Add 1 tablespoon of tomato paste to the pot and stir constantly for 30 seconds until it is completely mixed with the onions and paprika.

10. 10

    Pour 2 cups of beef broth into the pot, stirring as you pour to pick up any browned bits stuck to the bottom—this adds flavor to the sauce.

11. 11

    Return the beef cubes and any juices in the bowl to the pot. Stir everything together until the meat is fully submerged in the liquid.

12. 12

    Reduce the heat to medium-low and cover the pot with a lid. Simmer gently, stirring every 10 minutes, until the beef is so tender a fork pierces it with no resistance, about 35 minutes.

13. 13

    Taste the goulash. Stir in a pinch of salt and a few grinds of black pepper. If you prefer more paprika flavor, add another pinch and stir.

14. 14

    Ladle the goulash into bowls and serve hot. The sauce should be thick and cling to the beef; if it seems too thin, simmer uncovered for 5 more minutes.

Tools you’ll need

• cutting board
• sharp knife
• large heavy pot with lid (5-quart or larger)
• wooden spoon
• slotted spoon
• measuring spoons
• measuring cups
• ladle

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