Goulash Triestino
Embark on a culinary journey to the crossroads of Italy and Central Europe with this hearty Goulash Triestino, a comforting stew bursting with rich, bold flavors. Featuring tender cubes of beef chuck slow-simmered with caramelized onions, aromatic spices like sweet paprika and optional caraway seeds, and a splash of robust red wine, this dish is a delightful fusion of Italian and Hungarian influences. The deep, savory sauce is enriched with tomato paste and balanced by the gentle warmth of garlic and bay leaves, creating a meal that’s perfect for cozy dinners or family gatherings. Ready in 3 hours, this one-pot marvel is traditionally served with creamy polenta, bread dumplings, or crusty bread to soak up every delicious drop. Discover this classic Triestine goulash recipe and elevate your comfort food game today!
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Recipe Information
Ingredients
- 1000 g beef chuck (cut into 1 1/2-inch cubes)
- 500 g onions (finely sliced)
- 3 tbsp extra virgin olive oil
- 2 tbsp sweet paprika
- 0.5 tsp hot paprika (optional, for some heat)
- 2 tbsp tomato paste
- 750 ml beef or vegetable stock
- 250 ml red wine
- 2 bay leaves
- 2 garlic cloves (crushed)
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tsp caraway seeds (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely sliced onions and cook, stirring frequently, until they are soft and golden brown, about 15 minutes.
Add the crushed garlic and cook for another minute until fragrant.
Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Toast the spices for about 30 seconds to bring out their flavors.
Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Add the beef or vegetable stock, bay leaves, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover with a lid, and let it simmer for 2.5 to 3 hours, stirring occasionally. Add a splash of water or stock if the goulash becomes too thick.
Once the beef is extremely tender, adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves and serve the goulash hot, traditionally paired with polenta, bread dumplings, or crusty bread.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 29.9 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 4643 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
