Goulash
This Tirolian recipe from the extreme northern regions of Italy is really good if you like a spicy beef dish.
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
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.
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.
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