Goulasch alla triestina
A hearty stew marrying the bold flavours of Hungary with the aromatic essence of Italy.
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.