Name: Austrian Beef Goulash
Total time: 120 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 500g beef chuck; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine; 4 cups beef broth; 1 tsp paprika; Salt and pepper to taste; Vegetable oil for frying; Potatoes, cut into fries; Fresh parsley for garnish

A traditional Austrian beef goulash with a rich, savory sauce and a side of crispy fries.

Method

Heat oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
Stir in tomato paste and cook for 2 minutes. Add browned beef, red wine, beef broth, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender.
While the goulash simmers, fry the potatoes in hot oil until golden and crispy.
Serve the goulash with a side of crispy fries, garnished with fresh parsley.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.