Goulash triestino
Goulash triestino is a fragrant red beef stew, a legacy of Austro-Hungarian presence in the Giulian territory. Unlike the Hungarian version, this local adaptation keeps paprika as the starring ingredient, enriched with cumin and slow cooking that makes the meat incredibly tender. It's a hearty dish, perfect for cold winter days.
Preparation
- 1
Cut the beef into regular cubes of about 4-5 centimetres. Dry well with paper towels.
- 2
Peel and finely slice the onions. Heat the oil in a large pot over medium-high heat.
- 3
Brown the beef cubes in several batches, making sure not to crowd the bottom of the pot, until they are golden. Transfer to a plate.
- 4
In the same fat, add the onions and let them soften for about 5 minutes, stirring often.
- 5
Sprinkle with paprika and cumin, mix well and let toast for 1-2 minutes so the flavours are released.
- 6
Deglaze with a splash of broth, then return the meat to the pot along with the peeled tomatoes and remaining broth.
- 7
Bring to a boil, then lower the heat and cover. Cook over low heat for about 1 hour and 45 minutes, stirring from time to time.
- 8
Check the doneness of the meat: it should be very tender and almost falling apart. Season with salt and pepper.
- 9
Serve the goulash while still steaming, preferably accompanied by toasted bread or polenta.
Chef's Tips
Prepare the dish the day before: it rests in the refrigerator and the flavours will be even more intense. If you prefer a thicker sauce, add 2-3 tablespoons of tomato paste together with the paprika.