Goulash alla Triestina is a classic Trieste dish which marries the bold flavours of Hungary with the aromatic essence of Italy. Trieste is a prosperous Italian port city nestled on Italy’s north eastern Adriatic coast. It’s a melting pot of cultures which has influenced the city’s culinary heritage for centuries.
Goulash alla Triestina is a great example of a Hungarian dish that has found a new home in Italy. Trieste was once controlled by the Austro-Hungarian Empire.
As trade routes expanded and cultural exchange flourished, Trieste became a hub for importing spices, meats, and ingredients from neighbouring regions, including Hungary. As a result, Hungarian-style goulash came to Trieste where the locals lovingly adopted it.
Over time, it underwent adaptations that reflected the unique culinary identity of the Friuli region resulting in a truly unique and delicious gastronomic experience.
Today this hearty and flavourful stew combines the region’s Italian roots with its Hungarian heritage. It consists of tender chunks of beef stewed in a rich tomato-based sauce, infused with a medley of spices and herbs. This dish still uses the basic ingredients as Hungarian goulash, most notably the Hungarian sweet paprika.
But the people of Trieste have given it a very Italian twist and claimed it as their own. Olive oil, garlic, red wine, chicken stock and regional herbs have all found their way into the pot.
Serve Goulash alla triestina with polenta, gnocchi or pasta, reflecting the Italian influence on the dish.
Bon appetito!
Goulasch alla triestina
Equipment
- Chef Knife
- Chopping Board
Ingredients
- 2 tbsp lard
- 1 kg onions (peeled and finely chopped)
- 1 kg beef chuck, brisket or cheek (cut into 2cm cubes)
- 2 tbsp sweet Hungarian paprika
- 125 ml red wine
- chicken stock
- 2 tbsp tomato paste
- 3 tbsp fresh herbs (thyme, parsley, rosemary) (finely chopped)
- 2 bay leaves
- salt (to taste)
- salt (to taste)
Instructions
- Brown meat in batches in a large cast iron pan then set aside.
- In the same pan, melt the lard over a medium heat and sauté the onions until soft and golden brown.
- Add the beef back to the pan, and then add paprika, tomato paste. Cook for 1 minute then season with salt and pepper and then stir in the herbs.
- Add the red wine and cook until the wine has reduced by half.
- Add enough chicken stock to cover the meat then simmer on a very low heat for 2-3 hours until the beef is very tender.
- Adjust seasoning then serve with polenta.
