Beef Paprika Stew Viennese Style Gulash Recipes

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Steps:

• 1. Heat the oil in a large stockpot or Dutch oven. Add onions, and cook about 4 minutes or until tender. Add the juniper berries, marjoram, caraway seeds, sugar, pepper, and salt, and sauté briefly.
• 2. Stir in paprika, bay leaves, tomato paste, garlic, lemon zest, vinegar and 1 quart of water (or beef broth). Bring to a boil, then add the cubed beef, and let simmer (uncovered) for 2 1/2 hours, stirring frequently.
• 3. When the beef is nearly done, add the remaining quart of water, stir well and let it simmer about 20 minutes longer.
• 4. Season with salt and pepper, and stir in the flour until the liquid thickens. Serve immediately with fresh baked bread rolls.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
• Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
• Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
• Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
• Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

Steps:

• Chop the onions and press the garlic (garlic press). You can cut it in very tiny pieces too if you don't have a press, just make sure you cut them tiny. The onions should not be cut in to big pieces either.
• Cut the meat in smaller pieces (we want to reduce the cooking time, as beef takes forever to get tender), about 1/2 inch x 1/2 inch. I chose extra-lean beef already cut in little pieces for my stew and before I cooked it I made sure the meat is clean (not too much fat, but don't cut everything away as it gives flavor).
• Add some oil (any veggie oil maybe not necessarily something with too much flavor, like olive oil) and sear them until the get some color.
• Add the garlic and add some more color to the onion-garlic mix (don't burn though). I would recommend medium-high heat for this step (depends on your range though).
• Now remove the onions-garlic mix and put it in a bowl and let it sit on the side. You keep the pan on the range meanwhile because we want to sear the meat in that same fat we used for the onions. If you have to add some oil you can do that. But be careful with the oil as we don't want a too oily stew in the end.
• Now add the beef and sear it in there a lil (2-3 min).
• Add the onion-garlic mix, the cayenne pepper, paprika powder, caraway and majoram, salt and pepper. Stir it a lil bit. You don't want to do that too long, cause if the paprika powder just burns a lil bit it get very bitter and we don't want that.
• Add the broth and let it cook (not like heavy boiling but more than simmering) for about 40 minutes. Stir occasionally.
• After 40 minutes add the wine and the tomato paste and stir well (to make sure the tomato paste doesn't clumb or anything). Cook for another 20 mintues. Stir occasionally. Done.
• I would recommend not to serve the Gulash right after you made it. Best thing is to let it cool down (best thing over night in the fridge) and warm it up again the next day. You will see that flavors will come out even more after that. In Austrian we say a good Gulash needs to be warmed up at least twice before its really really good. So you see that could be an awesome dish to cook in advance.
• If you should be concerned that your gulash is too liquidish just let it sit over night and warm it up again, its going to be way more creamy than the day before (it propably is going to be very stiff after putting it out from the fridge it will get softer again after warming it up. :) ).
• You can serve it with potatoes, german or french rolls, any kind of german style dumbling, pasta, german style pasta (spaetzle), etc.