Goulash
This Tyrolean recipe from the Trentino Alto Adige region is really good if you like a spicy beef dish. The best way to serve it is with a soft polenta or with bread dumplings with cheese.
Ingredients:
2-1/2 lbs. stewing beef cut in 1 inch cubes
1/3 cup extra virgin olive oil
3 medium white onions
1 clove garlic
2 bay leaves
3 Tbsp. paprika
2 tsp. marjoram
2 tsp. cumin
1-1/2 cups canned plum tomatoes
zest from one lemon
salt to taste
Instructions:
1. Slice the onions thinly and sauté them in the oil until they are soft. If they get too dry add a little water or good meat broth so they don’t brown.
2. Once the onions are ready add the paprika and mix it in well.
3. Then add the meat, cumin, marjoram, lemon zest, bay leaves, garlic and a good healthy pinch of salt.
4. Cover and cook on a low flame for 3 to 4 hours. Mixing occasionally to be sure the meat doesn’t stick or get too dry.
5. Serve hot with polenta.
Notes:
This recipe usually uses lard to cook the onions instead of oil as olive oil isn’t used as much in the Tirolian cooking (southern Austria and far Northern Italy) as it is in the rest of Italy.
I had forgotten how often we ate this as a child until you published this recipe a few years ago. Everyone loves your recipe in my house.
Linda, I’m so happy to hear that one of my recipes is so appreciated. The only thing better than having a recipe enjoyed by someone is knowing in some way it connects them to their past.
[...] a first course in broth or “dry” as a side dish topped with melted butter together with Goulash or other meats, sausages, [...]
Patty:
Looks like this recipe would finish well in a crockpot.