Rindsgulasch

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper. And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. Rindsgoulasch is typically served with potatoes, spätzle, various dumplings, and even homemade bread.