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

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

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