s AUSTRIAN BEEF STEW WITH PAPRIKA AND CARAWAY (RINDAGULASCH) ****
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s AUSTRIAN BEEF STEW WITH PAPRIKA AND CARAWAY (RINDAGULASCH) ****
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Ingredients
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Instructions *** 12-5-21 very good, very different, i used about 3 1/2 pounds and saved the rest because 5 pounds is a bunch, for 5 servings...makes 6 servings This simple stew, inspired in part by classic Austrian iterations and in part by Kurt Gutenbrunner’s recipe in Neue Cuisine: The Elegant Tastes of Vienna, derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle, or mashed potatoes. Don’t be shy about trimming the chuck roast; removing as much fat as possible before cooking prevents the stew from becoming too greasy. In our experience, the roast usually loses about 1 pound with trimming. To prevent overcooking, cut the beef into no smaller than 1½-inch pieces. 5 pounds boneless beef chuck roast, trimmed, patted dry, and cut into 1½-inch pieces (i used maybe 4 pounds) 6 tablespoons Hungarian sweet paprika, divided Kosher salt and ground black pepper 2 cups low-sodium beef broth ¼ cup tomato paste 4 tablespoons (½ stick) salted butter 1 large yellow onion, finely chopped 2 tablespoons caraway seeds, lightly crushed 1/3 cup all-purpose flour 1 tablespoon Hungarian hot paprika (i mixed some regular with 1/2 chili powder) 3 bay leaves 2 teaspoons dried marjoram (optional)(i used this ???) ¼ cup finely chopped fresh dill, plus dill sprigs to serve 1 tablespoon cider vinegar Sour cream, to serve Heat the oven to 325 degrees with a rack in the lower-middle position. Season the beef with 1 tablespoon of the sweet paprika, 2 teaspoons salt, and 1 teaspoon pepper; toss to coat. In a measuring cup or bowl, whisk the broth and tomato paste. In a large Dutch oven over medium heat, melt the butter. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Stir in the caraway and flour, then cook, stirring, until the flour begins to brown, 2 to 4 minutes. Stir in the hot paprika and remaining 5 tablespoons sweet paprika and cook until fragrant, about 30 seconds. Slowly whisk in the broth mixture and bring to a simmer, stirring frequently. Stir in the beef, bay, and marjoram (if using), then bring to a simmer over medium-high heat. Cover, place in the oven, and cook for 2 hours. Remove the pot from the oven. Uncover and stir, then return to the oven uncovered and continue to cook until a skewer inserted into the meat meets no resistance, another 1 to 1½ hours. Remove from the oven, stir, and let stand, uncovered, at room temperature for 15 minutes. Stir in the dill and vinegar. Taste and season with salt and pepper. Ladle into bowls and garnish with dill sprigs. Serve with sour cream. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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