Gulyas alla triestina

Name: Gulyas alla triestina (Beef Stew with Sweet and Hot Paprika from Trieste)
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; 1 each fresh rosemary and marjoram sprig and 1 bay leaf, tied in a cheesecloth sachet; 1 each fresh rosemary and marjoram sprig and 1 bay leaf, tied in a cheesecloth sachet; 1 cup dry red wine; 2 cups seeded, chopped canned plum tomatoes with juice; Grated zest of 1 lemon; Salt and freshly ground black pepper; 1 each fresh rosemary and marjoram sprig and 1 bay leaf, tied in a cheesecloth sachet; 1 each fresh rosemary and marjoram sprig and 1 bay leaf, tied in a cheesecloth sachet; 2 tablespoons sweet paprika or pimentón dulce, or to taste; 2 tablespoons sweet paprika or pimentón dulce, or to taste; ½ pound pancetta, sliced ¼ inch thick and slices cut into ¼-inch-wide strips; 3 large yellow onions, chopped (4 to 5 cups); 2 teaspoons ground cumin; 2 tablespoons minced garlic; ¼ to ½ teaspoon cayenne pepper or pimentón picante, or to taste; ¼ to ½ teaspoon cayenne pepper or pimentón picante, or to taste; 1 tablespoon sweet paprika or pimentón dulce, salt, and ¼ cup olive oil for marinating (optional); 1 tablespoon sweet paprika or pimentón dulce, salt, and ¼ cup olive oil for marinating (optional); 1 tablespoon sweet paprika or pimentón dulce, salt, and ¼ cup olive oil for marinating (optional); About ½ cup olive oil; 3 pounds boneless beef chuck or brisket, cut into 2-inch cubes; 3 pounds boneless beef chuck or brisket, cut into 2-inch cubes; 1 tablespoon sweet paprika or pimentón dulce, salt, and ¼ cup olive oil for marinating (optional)

Beef Stew with Sweet and Hot Paprika from Trieste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Trieste is next door to Slovenia and Croatia and near the Austro-Hungarian border, good reasons why this stew is reminiscent of a fine Hungarian goulash. The big seasoning decision for me is whether to use Hungarian paprika, or, for a smoky overtone, the Spanish pimentón de La Vera. I have made this both ways, and I lean toward the pimentón, but you may decide you prefer the more authentic paprika. Similar recipes from the Trentino add cumin or caraway to the sauce and grated

Ingredients

Europe
Italy
Friuli-Venezi a Giulia
Main course
Stew
Mediterranean
Gluten-free

Ingredients

Method