Showing Austrian food culture

Recipe: Austria’s Beef Goulash “Rindsgulasch”

Courtesy of Chef Ryo Horiuchi, Embassy of Austria, Tokyo


Austria’s Beef Goulash, “Rindsgulasch”



Beef cheek (shank or shoulder may also be used)      800g

Onion 400g

Sunflower or other vegetable oil        5 tbsp

Paprika powder        30g

Tomato paste           1 tbsp

Vinegar                      a dash

Soup stock                 400ml

Bay leaf                     1

Garlic             3 cloves

Caraway seeds         ½ tbsp

Marjoram                   ½ tbsp

Salt and pepper       to taste

All-purpose flour     as necessary



  1. Cut the beef into bite sized chunks, slice the onion crosswise, and grate the garlic.
  2. Dust the beef chunks with the all-purpose flour and brown them in a frying pan.
  3. In a separate pot, sauté the onions in the vegetable oil until golden brown.
  4. Add paprika powder to the onions and fry gently until the fragrance begins to rise out of the pot. Dilute the vinegar with a splash of water and add to the onions. Mix thoroughly.
  5. Mix in the tomato paste, and then add the soup stock.
  6. Add the beef, garlic, bay leaf, caraway seeds, and marjoram. Cover and leave to simmer.
  7. When the meat is soft, remove it from the soup. Strain the soup thoroughly and return the beef. Add flour to thicken the soup to the desired consistency. Add salt and pepper to taste.


Translated by: Robert Sakai-Irvine