Italian Gulasch
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While its origins are obviously Hungarian, Gulash is a popular dish throughout Central Europe, and it’s a common dish in the eastern corner of Italy – the Friuli-Venezia-Giulia province.
Ingredients
For 4-6 people
800grms of stewing steak
500grms chopped onions
70grms of fresh lard (or butter/margarine)
2 tablespoons of tomato concentrate
vegetable broth
powdered paprika
a bundle of rosemary, tied with a laurel leaf
marjoram
salt
How to do it
Melt the lard in a casserole dish, then add the chopped onion. When the onion has cooked a short while, allowing it to take on the flavour of the lard, add the stewing steak, stirring repeatedly while it browns. Then add the paprika, and tomato concentrate.
At the sametime, prepare your vegetable broth – let’s not be too fancy about things, you can do it from vegetable cubes!.
When your stew mixture is ready, slowly add the broth, and cover. The mixture should stew gently for a period of about 2-3 hours – adding further broth when necessary.
Serving Suggestions
Serve with boiled potatoes (how far away we are from the ‘normal’ image of Italian cooking!), ladling your mixture out with more or less liquid depending upon taste (I like lots of the red broth mixture – it’s origins after all are as a soup).
To Drink
How about an Alto-Adige Cabernet Sauvignon – a DOC wine from Bolzano which is dry, ruby red with a fresh herbaceous taste that compliments the Gulasch perfectly.
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Tags: cabernet sauvignon, imported dishes, meat dishes, soups, stews
