Gulasch alla Triestina (Beef Goulash Trieste Style)
A recipe for Gulasch alla Triestina (Beef Goulash Trieste Style). This beef stew has a comforting blend of paprika, red wine, and onions.
Servings 6 Servings
Ingredients
- 100 milliliters (3 1/2 fluid ounces) extra virgin olive oil divided
- 700 grams (1 pound 9 ounces) brown onions thinly sliced on a mandoline
- 700 grams (1 pound 9 ounces) chuck steak cut into 1 centimeter (1/2 inch) cubes
- 80 milliliters (1/3 cup) red wine
- 2 teaspoons smoked paprika
- 2 teaspoons sweet paprika
- 2 fresh or dried bay leaves
- 1 rosemary sprig
- 1 tablespoon tomato paste
- 300 milliliters (10 1/2 fluid ounces) hot beef stock or water
- sea salt and freshly ground black pepper
Instructions
- Heat 70 milliliters (2 1/4 fluid ounces) of the olive oil in a large heavy-based saucepan over low heat, add the onion and cook, stirring regularly, for 30 minutes or until the onion is very soft and translucent (don't let it brown).
- Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat, add the meat and sear on all sides for a few minutes until it is nicely browned.
- Remove the meat and deglaze the pan with the wine, scraping any bit caught on the base of the pan and allowing some of the liquid to evaporate.
- Pour the wine into the pan with the cooked onion, and add the beef.
- Stir in the smoked and sweet paprika, bay leaves and rosemary sprig.
- Dissolve the tomato paste in the hot stock or water and add to the pan.
- Season to taste with salt and pepper, then cover and simmer over low heat for about 1 1/2 hours until the beef is tender. Add a splash of water if it starts to dry out.
- Taste and adjust the seasoning if needed, then serve with your favorite pasta or mashed potatoes.