There are countless versions of this classic Austro-Hungarian stew all over the north-east of Italy. The main ingredients, despite all the variations on the basic recipe, are the meat and the paprika, which gives the dish its deep brick-red colour. Naturally, paprika varies in intensity, so you may wish to add more or less depending on preference, but bear in mind that there needs to be enough for it to colour the dish, and that it is intended to be quite spicy. Serve over polenta.
© 2017 All rights reserved. Published by Anness.