• Wednesday, November 25, 2020

Austrian Beef Goulash Recipe

Kurt Gutenbrunner's Signature Beef Goulash
By , Associate Editor
October 9, 2019

When it comes to Austrian cuisine, there are few things more classic than the Beef Goulash. Although the goulash is originally a Hungarian national dish, the Austrians (and Czech and Germans) have long since adopted it as their own. The European recipe usually uses shin meat, which is more flavorful and tender, and results in a thicker soup.

Kurt Gutenbrunner is not only one of the best Austrian chefs in the world, but also a pioneer of Austrian cuisine in NYC. Courtesy of The Supermarket Guru, we have Kurt Gutenbrunner’s signature Beef Goulash recipe. According to him, if he didn’t know how to make some of the die-hard Austrian classics, “they would probably take my passport away,” the chef once told the WSJ.

Hungarian Beef Goulash


1¼ Beef shin meat (trimmed of fat and cut into 1" pieces) 
1½ Spanish onions, finely diced 
¾ Tbsp.Hungarian paprika 
½ Tbsp.Tomato paste 
¼ Tbsp.Marjoram 
¼ pinch Ground caraway seeds 
¼ Bayleaf 
¼ Garlic clove, chopped 
Salt and pepper to taste


1. Sauté onions until caramelized, and add garlic. 

2. Add paprika, tomato paste, marjoram, caraway and cook for two minutes longer, stirring constantly so as to not scorch the paprika. 

3. Add beef and enough water to just barely cover the meat. 

4. Add bay leaf, salt and pepper and bring to a boil. 

5. Reduce heat to a low simmer and cook for at least one hour, stirring constantly. 

6. The goulash is done when the meat is tender. Adjust seasoning to taste.

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