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.
Rub the meat cubes with
Add the wine and diced tomatoes with juices to the casserole and heat to boiling. Reduce the heat and simmer covered until the beef is tender, about 2 hours. Season to taste with salt and pepper, and more cayenne and paprika if you like. Serve with pappardelle, mashed potatoes, or polenta.
© 1998 Joyce Goldstein. All rights reserved.