Austrian Simmered Beef With Brown Gravy

Beef cooked tender in a dark, smooth, and flavorful gravy is everything you expect from the Austrian goulash called rindsgulasch; this recipe is made in the Instant Pot and flavored traditionally with hot and sweet paprika and peppery caraway. I serve ours with butter-infused egg noodles for the ultimate comfort meal.

Instant Pot Austrian Goulash – Rindsgulasch

Unlike Hungarian goulash, Austrian goulash is better known for its thick, bright-colored gravy attributed to the heavy use of paprika to flavor the dish. Onions slow cook to build a perfect gravy for the beef to become tender.

Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Course Main Course

Cuisine Austrian

Servings 8 people

Calories 98 kcal

• Small Bowl

• 6 tablespoons sweet paprika, divided
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, coarse ground
• 5 pounds short rib, boneless, cut into 1½- inch pieces
• 4 tablespoons butter, salted
• 2 large yellow onion, finely diced
• 2 tablespoons caraway seed
• 2 cloves garlic, minced
• 1 tablespoon hot paprika
• 2 cups water
• 1 tablespoon Beef Better Than Bouillion
• ½ cup tomato paste
• 3 bay leaves
• ¼ cup fresh dill, chopped, plus more for garnish
• 1 tablespoon apple cider vinegar
• 1 package egg noodles, cooked according to package
• sour cream, for garnish

• Combine one tablespoon of sweet paprika, salt, and pepper in a small bowl; then, coat the beef with the mixture and set it aside.

• In an Instant Pot, melt butter on saute mode. Add onion and cook until they have a nice caramelized brown color and soften. This step will take a while, and that's okay. You're building flavor.

• Stir in the caraway seeds and minced garlic. Then, add hot paprika and the remaining five tablespoons of sweet paprika. Cook for about 30 seconds, until fragrant.

• Slowly whisk in the water, Better than Bouillon, tomato paste, and then simmer on saute mode.

• Next, add the reserved beef and bay leaves. Secure the lid on the Instant Pot and cook on manual high pressure for 60 minutes with a 20-minute natural release.

• Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.

• Garnish with more dill and sour cream. Serve with buttery egg noodles or cauliflower mash for a lighter meal.

• Traditional Austrian goulash does not contain flour or roux. Instead, it relies heavily on onions to create a thick, tasty gravy. We do the same in this recipe, so be sure to reserve enough time for the onions to cook down. It's worth it!
• It's a well-known fact that goulash tastes better the next day. If you enjoy rindsgulasch on night one, wait until you dig into the leftovers.
• If you prefer cooking on the stove-top or in the oven, try my recipe for Austrian Beef Stew made in a Dutch oven.

Serving: 1 serving Calories: 98 kcal Carbohydrates: 9.3 g Protein: 2.2 g Fat: 6.6 g Saturated Fat: 3.7 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1.6 g Cholesterol: 15.3 mg Sodium: 778 mg Potassium: 253 mg Fiber: 2 g Sugar: 3.6 g Vitamin A: 61.4 IU Vitamin C: 6.9 mg Calcium: 30.9 mg Iron: 0.9 mg

Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

WHAT YOU NEED TO MAKE THIS RECIPE

• Paprika: Responsible for the bright color, paprika is the primary flavor of this dish. You'll love the combination of sweet and hot paprika. I suggest using fresh Hungarian-sourced paprika for best results. If you only want to purchase one, make it sweet paprika and add a teaspoon of cayenne to balance the sweetness.
• Boneless Short Rib: The tenderness of the short rib as it cooks down in the gravy is unrivaled. You can use chuck roast or a more traditional beef shank or shoulder if you prefer, but you seriously can't go wrong with short rib. Beef is the meat of choice for rindsgulasch, but pork and veal are sometimes used.
• Butter: Butter sautés the onions and flavors the goulash.
• Onion: Since traditional goulash doesn't use flour or roux, onions do the job, resulting in a rich, concentrated gravy.
• Caraway Seed: Caraway seeds add a peppery-citrus flavor.
• Garlic: I suggest using two cloves, but don't let my recipe tell you how much garlic to use – go for it.
• Beef Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It's flavorful, easy, and something I always keep in my pantry.
• Tomato Paste: Thickens and flavors the goulash.
• Bay Leaves: Like any good thing, you don't appreciate it until it's missing. The same is true of bay leaves, used to subtly flavor the stew.
• Fresh Dill: Dill compliments the beef and caraway. You may be tempted to leave it out, don't! Make it as is, and enjoy the tasty combination of rich gravy paired with bright, fresh dill. By the time you finish your plate, I am sure you will be saying, "give me all the dill."
• Apple Cider Vinegar: Stirred in just before serving, apple cider vinegar provides the right acidity to highlight the richness of the gravy.
• Sour Cream: Serves as creamy garnish.

HOW TO MAKE AUSTRIAN BEEF STEW IN THE INSTANT POT

STEP 1

Combine one tablespoon of sweet paprika, salt, and pepper in a small bowl; then, coat the beef with the mixture and set it aside.

STEP 2

In an Instant Pot, melt butter on saute mode. Add onion and cook until they have a nice caramelized brown color and soften. This step will take a while, and that's okay. You're building flavor.

STEP 3

Stir in the caraway seeds and minced garlic. Then, add hot paprika and the remaining five tablespoons of sweet paprika. Cook for about 30 seconds, until fragrant.

STEP 4

Slowly whisk in the water, Better than Bouillon, tomato paste, and then simmer on saute mode.

STEP 5

Next, add the reserved beef and bay leaves. Secure the lid on the Instant Pot and cook on manual high pressure for 60 minutes with a 20-minute natural release .

STEP 6

Let stand for 5-10 minutes. Deglaze with apple cider vinegar, finish with fresh dill, and stir to combine.

STEP 7

Garnish with more dill and sour cream. Serve with buttery egg noodles or cauliflower mash for a lighter meal.

Did you love this recipe for Austrian goulash?

Try one of these tasty recipes from the Jamil Ghar.

COMMON QUESTIONS ABOUT AUSTRIAN GOULASH

What can I serve as a side?

• Buttery egg noodles are a perfect vessel for our flavor-rich goulash.
• Mashed Potatoes
• Mashed Cauliflower
• Boiled Potatoes
• White Rice
• Roasted Potatoes
• Traditional Spätzle.

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Can I freeze goulash?

You sure can, though I suggest freezing the goulash separately and preparing fresh noodles when you're ready to eat it again. First, allow the dish to cool completely, then add it to a freezer-safe container or bag. It will freeze for up to 3 months. When you're ready to eat, defrost it in the fridge overnight. To serve, warm it on a stovetop and prepare your sides.

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Source: https://jamilghar.com/instant-pot-rindsgulasch/

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