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Val Pusteria-style Goulash

di Academia Barilla

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Val Pusteria-style Goulash
2 hours


Main course

Ingredients for 4 people

1 ¾ pounds stewing beef (chuck roast)
4 onions
4/5 cup red wine
1 tablespoon sweet red paprika
3 tablespoons flour
zest of 1 lemon
1 sprig rosemary
1 bay leaf
1 sprig marjoram
2 tablespoons olive oil
3 tablespoons tomato paste
salt and pepper to taste

Preparation 25 minutes preparation + 2 hours cooking
1. Heat the oil in a pan over medium heat

2. Add the onion, thinly sliced, and the beef, cut into 1-inch cubes

3. When the meat is browned on all sides, sprinkle with paprika and flour

4. Pour the wine over the meat

5. When it evaporates, add the herbs, the grated lemon zest and the tomato paste

6. Mix well, thin by adding a glass of water and allow to cook, covered, for at least 2 hours

7. If the goulash becomes too dry, add a small amount of water

8. Serve hot

9. Goulash goes well with polenta or boiled potatoes