Gulasch
This traditional Austrian Gulasch is a hearty and comforting dish made with beef, onions, and aromatic spices. Perfect for a cozy dinner, it embodies the rich flavors of Austrian cuisine.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oil in a heavy pot and cook the onions slowly until deeply golden and reduced, about 30 minutes.
- 2
Stir in the garlic and caraway and cook for another minute until fragrant.
- 3
Take the pot off the heat, stir in the paprika so it cannot scorch, then add the beef and coat it in the onion-paprika base.
- 4
Add the tomato paste and continue to stir for a few minutes until it's well combined with the meat and onions.
- 5
Pour in the beef broth, making sure to scrape any bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 6
Let the gulasch simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally during cooking to prevent sticking, and add water if the mixture gets too thick.
- 7
Season with salt and pepper to taste before serving.
Cook notes
Tips
For best results, let the gulasch sit for a few hours or overnight. The flavors develop beautifully over time.
Serve with fresh bread or dumplings for a complete meal.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gulasch can be frozen for up to 3 months. Reheat on the stovetop when ready to serve.
Substitutions
- If you don't have beef chuck, you can use beef stew meat instead.
- For a vegetarian version, replace beef with hearty vegetables like mushrooms and use vegetable broth.
What to Serve With
- Crusty bread
- Austrian dumplings
- Egg noodles
Common Mistakes
- Not browning the beef properly can result in a less flavorful dish.
- Adding too much liquid can make the gulasch watery instead of hearty.
Recipe FAQ
Can I use other cuts of beef for this recipe?
Yes, you can use chuck roast or brisket, but ensure they are well-marbled for optimal flavor.
What kind of bread should I serve with gulasch?
Crusty bread or traditional dumplings work wonderfully with gulasch.
Can I make gulasch in advance?
Absolutely! Gulasch tastes even better the next day after the flavors meld.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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