Gulyas Triestina

Name: Gulyas Triestina (Beef Ragout from Trieste)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 4 large onions, cut into medium dice (about 6 cups); ¾ pound pancetta, cut into medium dice; ¾ cup (or as needed) olive oil; 2 tablespoons finely minced garlic; 1 cup dry red wine; 3 cups diced canned Italian plum tomatoes with 1½ cups of the juices; 1 teaspoon (or to taste) cayenne pepper; ¼ cup plus 2 tablespoons (or to taste) paprika; 3 pounds beef chuck roast or brisket, trimmed well and cut into 2-inch cubes; Salt and freshly ground pepper

Beef Ragout from Trieste

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Gulyas Triestina is a cross between an Italian stew and a Hungarian goulash; this is not surprising, as Trieste is in Friuli, very near to Austria and Yugoslavia. We like to serve this with noodles sprinkled with poppy seeds or soft polenta flavored with poppy seeds.

Ingredients

3 pounds beef chuck roast or brisket, trimmed well and cut into 2-inch cubes
¼ cup plus 2 tablespoons

Europe
Italy
Hungary
Stew
Main course
Mediterranean
Spicy
Gluten-free

Method

Rub the meat cubes with 2 tablespoons paprika and ½ cup olive oil. Cover and refrigerate overnight, if possible, or let marinate 2 hours at room temperature.

Heat 2