I was the recipient of an incredible cookbook this year and one of the first meals I made from its pages was so incredibly cozy and delicious, I simply had to share it.
As we say over here at TSP Headquarters, it’s “blog-worthy”.
However, I take no credit for this recipe for savory Austrian beef stew with paprika.
I owe all of the credit to the folks over at Milk Street.
Since Christmas, I have touched every single page, reviewed all the recipes, and have my sights set on a new year full of different dishes I plan to share with the ones I love.
I miss my friends and family and the ease of life that existed in the “before times”…(pre-COVID)
Until we can proceed like we used to, this year will be filled with more intimate gatherings.
We enjoyed this beef stew in celebration of my brother-in-law’s 40th birthday.
He mentioned he had a hankering for a hearty stew and, in one of my rare mindful moments, I heeded his wishes and turned them into a birthday celebration fit for a king (in a pandemic).
Here is Milk Street’s recipe for Austrian Beef Stew, a perfect winter meal.
Austrian Beef Stew With Paprika
- Dutch Oven
- 5 lbs boneless beef chuck, trimmed, cut into 1 1/2 inch pieces
- 6 tbsp Hungarian sweet paprika
- kosher salt and ground black pepper
- 2 c beef broth
- 1/4 c tomato paste
- 4 tbsp (1/2 stick) salted butter
- 1 large onion, chopped
- 2 tbsp caraway seeds, slightly crushed
- 1/3 c all-purpose flour
- 1 tbsp Hungarian hot paprika
- 3 bay leaves
- 2 tsp dried marjoram (optional)
- 1/4 c finely chopped fresh dill
- 1 tbsp cider vinegar
- Sour cream, to serve
- Heat the oven to 325° and season the beef with 1 tablespoon of sweet paprika, 2 teaspoons salt, and 1 teaspoon pepper.
- In another small bowl, whisk together the broth and tomato paste and set aside until later.
- In a large Dutch oven over medium heat, melt the butter, and add the chopped onion and 1 teaspoon of salt. Cook and stir occasionally until the onion is lightly browned, 8-10 minutes.
- Stir in the caraway and flour, cook, and be sure to stir frequently until the flour begins to brown. About 2-4 minutes.
- Stir in the hot paprika and the remaining 5 tablespoons sweet paprika and cook until fragrant. Maybe 30 seconds.
- Whisk in the broth and bring it to a simmer. Keep stirring.
- Add the beef, bay leaf, and marjoram then bring to a simmer over medium-high heat.
- Cover, place in the oven, and cook for 2 hours.
- Take the pot out of the oven and stir. Put back in the oven uncovered until the meat is tender, perhaps another 1 to 1 1/2 hours.
- Remove from the oven and let stand at room temperature for 15 minutes.
- Stir in the dill and vinegar, ladle into bowls, serve with egg noodles and sour cream, (or not), and enjoy!