Beef Goulash in a Cast Iron Skillet – Tender, Flavorful & Irresistible

⏱️ Prep time: 110 minutes | 👥 Servings: 4 | 🔥 Difficulty: Medium

🥘 INGREDIENTS:

• 800 g beef (shoulder or shank), cut into 3–4 cm cubes
• 3 large onions, roughly diced
• 2 red bell peppers, cut into strips
• 3 tbsp tomato paste
• 2 tsp sweet paprika + 1 tsp smoked paprika powder
• 1 tsp caraway seeds, 2 bay leaves
• 400 ml beef broth
• 150 ml red wine (optional, but recommended)
• 3 tbsp vegetable oil or clarified butter
• Salt and pepper, fresh parsley for serving

🔥 PREPARATION:

Step 1: PREPARATION (10 minutes)

• Pat beef dry and cut into uniform cubes
• Season generously with salt and pepper
• Roughly dice onions, cut bell peppers into strips
  
  
  
  
  

Step 2: SEAR MEAT (15 minutes)

• Heat cast iron sautoir over high heat (induction: level 7–8)
• Add oil until it lightly smokes
• Sear meat in batches – not too much at once!
• Sear each side for 2–3 minutes until a deep brown crust forms
• Remove meat and set aside
  
  
  
  
  

Step 3: BUILD SAUCE (10 minutes)

• Reduce heat to level 5
• Sauté onions until golden brown for 8–10 minutes
• Add bell peppers, roast for 3 minutes
• Stir in tomato paste and roast for 2 minutes
• Add paprika powder and caraway seeds, roast for 30 seconds
  
  
  
  
  

Step 4: BRAISING (75–90 minutes)

• Deglaze with red wine, reduce briefly
• Return meat to the sautoir
• Pour in beef broth until meat is just covered
• Add bay leaves, cover with lid
• Simmer gently at level 3 for 75–90 minutes
  
  
  
  
  

Step 5: SEASON & SERVE

• Remove bay leaves
• If necessary, reduce sauce uncovered for 10 minutes
• Season with salt, pepper, and paprika
• Sprinkle with fresh parsley and serve

✅ TIPS FOR PERFECT RESULTS:

• Searing in batches is a must – too much meat cools the pan, causing it to boil instead of roast
• Let the BIOL cast iron sautoir get really hot before adding the oil
• A splash of red wine vinegar just before serving enhances all the flavors
• Goulash tastes even more intense the next day – ideal for meal prepping
• Meat quality is key – shoulder or shank are ideal, not lean fillet

🍷 SERVING SUGGESTION:

Perfect with Spätzle, potato dumplings, bread dumplings, or fresh sourdough bread. Pair with a robust Austrian red wine (Blaufränkisch or Zweigelt) – and a true sense of home is guaranteed.

📊 NUTRITIONAL INFORMATION (per serving):

• Calories: approx. 420 kcal
• Protein: 38 g
• Fat: 22 g
• Carbohydrates: 14 g