Rindsgulasch

Name: Rindsgulasch
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 2 lb beef chuck, cubed; 4 large yellow onions, thinly sliced; 1/4 cup lard; 2 tbsp sweet paprika; 1 tsp caraway seeds, crushed; 1 tsp dried marjoram; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 cups beef broth; 1 1/2 tsp kosher salt; 1/2 tsp ground black pepper

180 minMediumServes 4520 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

2 lb beef chuck, cubed
4 large yellow onions, thinly sliced
1/4 cup lard
2 tbsp sweet paprika
1 tsp caraway seeds, crushed
1 tsp dried marjoram
2 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
1 1/2 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Pat 2 lb cubed beef chuck dry with paper towels. Thinly slice 4 large yellow onions.
2

Melt 1/4 cup lard in a heavy Dutch oven over medium heat. Add 4 large yellow onions and cook slowly for 20 to 25 minutes, stirring often, until deep golden and soft.
3

Take the pot off the heat and stir in 2 tbsp sweet paprika right away, so it does not scorch and turn bitter.
4

Return the pot to medium heat. Add 2 lb beef chuck, 2 cloves minced garlic, 1 tsp crushed caraway seeds, 1 tsp dried marjoram, and 2 tbsp tomato paste. Brown the meat on all sides, about 8 minutes.
5

Pour in 2 cups beef broth and season with 1 1/2 tsp kosher salt and 1/2 tsp ground black pepper. Bring to a simmer, cover, and cook over low heat for 1 1/2 to 2 hours.
6

Stir every 30 minutes and add a splash of water if the pot looks dry. The sauce should be thick and glossy, not soupy.
7

Check the thickest piece of beef chuck with an instant-read thermometer. It should read about 195°F, and a fork should cut through it easily.
8

Adjust the seasoning and serve hot with bread or dumplings.

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Questions

What is Rindsgulasch?

Rindsgulasch, known in Vienna as Wiener Saftgulasch, is a beef stew built on a large amount of onion, sweet paprika, and caraway. It is thickened by the onions alone, so the sauce stays thin and glossy. This reference files it under Austrian dinner: made on the stovetop, rated medium and about 180 minutes start to finish.

What temperature does Rindsgulasch cook at?

Step 7 reads: "It should read about 195°F, and a fork should cut through it easily." That is about 90 C.

Can I skip the searing in Rindsgulasch?

Step 4 reads: "Brown the meat on all sides, about 8 minutes." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What equipment do I need for Rindsgulasch?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a probe thermometer (step 7). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

How long does Rindsgulasch keep?

Refrigerate what is left of Rindsgulasch within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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