Austrian Beef Paprika Goulash

Step 1

Pat 2 pounds of beef chuck roast completely dry with paper towels, then cut into uniform 1.5-inch cubes — removing surface moisture ensures a proper caramelized crust. Season the beef all over with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper.

Step 2

Peel and thinly slice 3 large yellow onions — you want them thin so they soften and almost melt into the braising liquid. Keep them in a separate pile.

Step 3

Peel 3 medium carrots and 4 medium potatoes. Cut the carrots into 2-inch chunks and cut the potatoes into 2-inch chunks — keep the sizes consistent so they cook evenly.

Step 4

Set a 5-quart heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it shimmer for 30 seconds — you want the oil hot enough that the beef sizzles immediately on contact.

Step 5

Working in batches of 6-8 pieces, place the seasoned beef into the hot oil without crowding — crowding lowers the temperature and creates steam instead of crust. Let each batch sit undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom. Flip and sear the other side for another 2 minutes. Transfer the seared beef to a clean plate. Repeat until all beef is browned and resting on the plate.

Step 6

Pour off all but 1 tablespoon of the fat left in the pot (this is flavor). Add all the sliced onions and reduce the heat to medium. Sauté, stirring occasionally, until the onions turn soft and deeply caramelized with golden-brown edges, about 8-10 minutes. You'll smell a sweet, rich onion aroma — resist the urge to rush this step.

Step 7

Sprinkle 3 tablespoons of sweet Hungarian paprika over the onions and stir constantly for 1 minute until fragrant — paprika burns easily, so watch carefully and keep the heat at medium. The paprika will bloom and release its color and depth into the oil.

Step 8

Add 1 tablespoon of tomato paste and stir for 1 minute to caramelize it slightly. Pour in 0.5 cup of red wine if using (or add extra beef stock if you skip the wine) and scrape the bottom of the pot with a wooden spoon to dissolve all the browned bits stuck to the pan — these are pure flavor.

Step 9

Return all the browned beef and any accumulated juices to the pot. Add 2 cups of beef stock, 2 bay leaves, and 0.5 teaspoon of caraway seeds — caraway is the signature Austrian spice here, adding a subtle earthiness that defines gulasch. Stir well to combine. The liquid should come about three-quarters of the way up the beef; add a splash more stock if needed.

Step 10

Bring the mixture to a simmer over medium heat — you want to see gentle bubbles breaking the surface, not a rolling boil. This will take 5-7 minutes. Once simmering, reduce the heat to low, cover the pot with the lid slightly ajar, and let it braise for 1 hour.

Step 11

After 1 hour, stir in the carrot chunks and potato chunks. Return to a gentle simmer, cover again, and braise for another 45 minutes to 1 hour, until the beef is fork-tender when pierced (it should shred easily with minimal pressure) and the vegetables are tender when poked with a knife.

Step 12

Taste the gulasch and adjust seasoning with more salt and pepper if needed — the sauce should be rich and glossy, coating the back of a spoon. If the sauce seems too thin, uncover the pot and simmer on medium for 5-10 minutes to reduce and concentrate the flavors.

Step 13

Ladle the hot gulasch into wide shallow bowls. Garnish each serving with 0.5 tablespoon of fresh parsley and a pinch of freshly ground black pepper. Serve alongside egg noodles, spatzle, or thick slices of crusty bread for soaking up the rich sauce.

Step 14

The gulasch actually tastes even better the next day after the flavors have melded overnight in the refrigerator. Reheat gently over medium-low heat, stirring occasionally, until warmed through.