Rindsgulasch

Name: Rindsgulasch
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Austria
Ingredients: 2.5 lbs beef chuck, cubed; 3 lbs onions, sliced; 3 tbsp sweet paprika; 1 tbsp tomato paste; 2 cloves garlic, minced; 2 cups beef stock; 1 tbsp caraway seeds; 1 tbsp red wine vinegar; 3 tbsp lard or oil

6 servings20 min prep120 min cookMedium Austria

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The Story Behind It

The Tale of Rindsgulasch

Story updated September 17, 2026

Rindsgulasch, Austria's beef goulash, was adapted from Hungary's gulyás through centuries of culinary exchange within the Austro-Hungarian Empire. The Viennese version tends to be thicker and less paprika-forward than its Hungarian counterpart, reflecting how the dish was reshaped to local tastes as it crossed the border.

Ingredients

Scale:· 6 servings

2.5 lbs beef chuck, cubed
3 lbs onions, sliced
3 tbsp sweet paprika
1 tbsp tomato paste
2 cloves garlic, minced
2 cups beef stock
1 tbsp caraway seeds
1 tbsp red wine vinegar
3 tbsp lard or oil

Instructions

1Cook onions slowly in lard until deeply softened and golden, about 25 minutes.
2Remove from heat briefly and stir in paprika to avoid burning it.
3Add beef, garlic, tomato paste, and caraway, stirring to combine.
4Pour in stock and vinegar, cover, and simmer 1.5-2 hours until the beef is fork-tender and the sauce is thick.
5Stir occasionally, adding water if it becomes too thick.
6Serve with bread dumplings or crusty bread.

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