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This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew.

This stew is made with beef chuck, a combination of hot and mild paprika (I use quality imported paprika) with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.

Prep time:
Cook time:
Servings: 10
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Ingredients

Cost per serving $0.44 view details
  • 4-5 pounds stew cut meat (I use Chuck-Eye Round), cut into bite-sized chunks
  • flour seasoned with Kosher salt & cracked pepper-- about 1 cup flour, 1 Tbsp salt & pepper
  • 2 large onions, sliced thin
  • olive oil for searing
  • 1 Tbsp. Hungarian Hot Paprika
  • 1-2 tsp. mild paprika
  • 2 garlic cloves, sliced thin
  • zest of one small lemon
  • 1 Tbsp. caraway seeds
  • 2 Tbsp. tomato paste
  • 1 large can tomato sauce (approx 4 cups)
  • ½ cup beef or chicken stock (or water)
  • kosher salt & pepper to taste
  • flour for searing meat

Directions

  1. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
  2. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
  3. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
  4. Cook the meat in batches, if necessary and set aside in a bowl— to collect the juice.
  5. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender— 3-4 minutes. Add the sliced garlic and cook till fragrant— 30 seconds or so.
  6. Add the tomato paste and paprika, and cook for 1-2 minutes.
  7. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
  8. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
  9. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
  10. This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings “Semmel Knoedel”, which is posted on my blog.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 292g
Recipe makes 10 servings
Calories 249  
Calories from Fat 83 33%
Total Fat 9.22g 12%
Saturated Fat 3.39g 14%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 540mg 23%
Potassium 516mg 15%
Total Carbs 25.5g 7%
Dietary Fiber 3.4g 11%
Sugars 4.3g 3%
Protein 17.2g 28%

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Comments

  • Jennifer
    May 12, 2015
    I have been looking for a recipe (and tried quite a few I have found) to recreate the delicious goulash we had on a trip to Austria two years ago. All of the recipes I have found have included potatoes, carrots, etc but, to me, that was more like a beef stew. The goulash I had was only the gravy, beef and onions, so I was very excited to find this recipe and I tried it last night. THIS IS IT!! Thank you so much! My husband and I were in food heaven last night eating this with your recipe for bread dumplings! I am so excited to have an authentic recipe to recreate that wonderful vacation and the delicious food.

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