Gulasch alla Tirolese con Polenta

Tyrolean Goulash with Polenta


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.


  • 30-45 ml/2-3 tbsp olive oil or 30 ml/2 tbsp pork fat
  • 2 onions, finely chopped
  • 5-12½ ml/1-2½ tsp paprika
  • 1 kg/ lb stewing steak, cut into large cubes
  • about 600 ml/1 pint/ cups meat stock (optional)
  • 1 garlic clove, finely chopped
  • 2.5 ml/½ tsp dried marjoram
  • 2.5 ml/½ tsp ground cumin
  • 115 g/4 oz pancetta, cubed
  • sea salt
  • polenta, to serve


  1. Put the oil or pork fat in a large pan over a medium heat. Add the onions and cook for 10-12 minutes or until lightly browned.
  2. Add the paprika and fry for 1 minute. Add the meat and brown all over. Add enough water or stock to just cover the meat, then cover and simmer gently for 2-3 hours, or until the meat is tender.

  3. In a small bowl, mix together the garlic, marjoram and cumin. In a small pan, fry the pancetta cubes until crisp.

  4. When the meat is cooked through, stir the spice mixture and the crisp pancetta into the stew. Adjust the seasoning, if necessary, by adding salt to taste. Serve immediately with soft polenta.