top of page


Tender beef, coated in a thick and smooth gravy, served with homemade Austrian-style pasta. Doesn’t that sound like the best comfort food ever? Yes it does, and yes it is! Austrian beef goulash (Rindsgulasch) is one of my most favorite dishes.

  • 2 1/4 lbs (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)

  • 1 3/4 lbs (800 g) yellow onions

  • 1/2 tablespoon dried marjoram

  • 1/2 tablespoon caraway seeds or ground caraway seeds (do not substitute cumin), see step 5

  • 1 tablespoon (20 g) tomato paste

  • 4 tablespoons (30 g) sweet Hungarian paprika

  • 1 teaspoon hot paprika or a pinch cayenne pepper (optional)

  • 1/2 tablespoon vinegar (any will do)

  • 3/4 teaspoon fine salt

  • 2 bay leaves (optional)

  • Clarified butter or vegetable oil

  • In addition: Large pot with lid

  • Perfect side dishes: Kaiser rolls, 

bottom of page