Austrian Goulash

Austrian Goulash

Austrian Goulash

By foodista.com
2 hours 10 minutes

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Details
  • Servings:   12
  • Calories:   405
  • Protein:   37g
  •  
  • Fiber:   3g
  • Sugar:   4g
  • Carb Total:   13g
  •  
  • Saturated:   5g
  • Fat Total:   22g
  •  
  • Weight Watchers:   10 Points
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Cuisine
  • Eastern European
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4-5 pounds beef stew cut meat
  • ½ cup beef stock
  • 1 can tomato sauce (approx 4 cups)
  • 1 Tbsp. caraway seeds
  • 1 cup flour
  • 2 garlic cloves, sliced thin
  • 2 tsp. Hungarian Hot Paprika
  • zest of 1 small lemon
  • olive oil for searing
  • 2 large onions
  • 1 Tbsp. mild paprika
  • 1 Tbsp salt & pepper
  • 2 Tbsp. tomato paste
Instructions

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.Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.

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.Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.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.

Add the tomato paste and paprika, and cook for 1-2 minutes.

Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.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.Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.This stew tastes even better if made one day in advance.

View original preparation instructions

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