Gulyas Triestina

Beef Ragout from Trieste

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.


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


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