Ingrédients pour Austrian Goulash
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- 1 tsp black pepper (plus more to taste)
- 1 large onion, chopped
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- 1 tbsp hot paprika
- 2 tbsp sweet paprika
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- 1 tsp caraway seeds
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- Not found in recipe
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tsp salt and 1 tsp black pepper (initial), plus more to taste
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- 2 carrots, chopped
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 1 bay leaf
- fresh parsley (optional, for garnish)
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Comment préparer Austrian Goulash
- In a large Dutch oven or heavy-bottomed pot, brown 2 lbs beef chuck, cut into 1-inch cubes, over medium-high heat. Remove beef and set aside.
- Add 1 large onion, chopped, and 2 carrots, chopped, to the pot and sauté until softened, about 5-7 minutes.
- Stir in 2 tbsp sweet paprika, 1 tbsp hot paprika, 1 tsp caraway seeds, and 1 tsp salt. Cook for 1 minute, stirring constantly.
- Return beef to the pot. Add 4 cups beef broth, 1 cup dry red wine (optional), 1 bay leaf, and 1 tsp black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until beef is very tender.
- If the stew becomes too thick, add more broth as needed. If it's too thin, remove the lid for the last 30 minutes to reduce the liquid.
- Remove bay leaf before serving. Taste and adjust seasoning with salt and pepper to your liking.
- Serve hot over your choice of spaetzle, buttered noodles, or semmel knödel. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
30g
Fat
21g
Carbs
4g
