Goulash alla Trentina
Trentino-Alto Adige · secondo · serves 6 · 180 min total · easy
Trentino's goulash is gentler than the Hungarian — more paprika-onion than fiery. A leftover of the Habsburg empire that stayed for dinner.
Ingredients
- 1200 g beef chuck, cubed
- 700 g onions, sliced
- 3 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds
- 1 tsp marjoram
- 250 ml red wine
- 2 tbsp tomato paste
- 500 ml beef broth
- 1 tsp lemon zest
- 3 tbsp olive oil
- 500 g polenta for serving
Method
- Sweat onions in oil slowly for 25 minutes until deep gold.
- Stir in paprika, caraway, marjoram, lemon zest. Cook 1 minute.
- Add beef cubes. Sear 5 minutes (the meat will leach into the onion sauce — that's fine).
- Stir in tomato paste, deglaze with wine.
- Add broth to come halfway up. Cover. Simmer 2 hours on low — sauce reduces to a thick gravy.
- Serve over polenta or with canederli.