Austrian beef stew with paprika and caraway (Rindsgulasch) from Christopher Kimball's Milk Street Magazine, Jan/Feb 2019 (page 25)

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Notes about this recipe

  • katenolan on December 13, 2020

    Halved the recipe and should have either used a smaller pot or kept the sauce the same, because it did reduce too much. The "sauce" was very thick but delicious. For the hot paprika, I used 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne; again, this is the halved amount. Adam said it was "sticky" and not in a bad way! They warn against cutting the beef too small, but that may help speed up cooking if you're looking to save some time.

  • anya_sf on February 18, 2019

    I used 3 lb meat but the full amount of sauce. I didn't have hot paprika, so I substituted smoked paprika, but only 1 tsp as I did not want the flavor to be too smoky or spicy. In hindsight, I could have used more or would seek out hot paprika next time for a little kick. Still, the overall flavor was really good. The sauce was very thick, and even though I trimmed the meat a lot, definitely unctuous. I did turn the oven down to 300 after a while because the meat was browning too much. I served the goulash with egg noodles but forgot the sour cream and we didn't miss it.

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