This is Lidia Bastianich's delicious recipe for Beef Goulash in the style of Trieste, a city in Northern Italy that had previously been part of the Austro-Hungarian empire. This recipe is great because it's simple yet has loads of flavor. She suggests serving it Middle European style with boiled or mashed potatoes, Italian style with polenta or fettuccine or simply with steamed rice.
Provided by Velouria
Categories Very Low Carbs
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the olive oil into a small saucepan (about 6 cup capacity), set over medium-low heat, and drop in the onion wedges. Toss to coat in oil, season with 1/2 teaspoon salt and cook gently for 3-4 minutes until sizzling and softening.
- Spread onions in the bottom of a heavy-bottomed 9 or 10-inch saucepan (such as an enameled cast-iron French oven with a tight-fitting cover) and drop the beef cubes on top of the onions, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika, and the oregano over the meat and drop in the rosemary. Without stirring or turning the meat chunks, cover the pan tightly. Heat the meat, with the seasonings on top and the onions below, so it starts to release its juices and stew. Check once or twice to see that the pan liquid is bubbling and the onions are melting (not burning) but don't stir.
- After 30 minutes or so, set the cover ajar a couple of inches and adjust the heat to keep the juices bubbling and slowly reducing. As they thicken, stir up the onions so they don't burn and tumble the meat in the pan.
- Continue cooking, partially covered, for another 1/2 hour or so. When the juices are concentrated and thick in the pan bottom, prepare the goulash sauce:.
- Pour 3 cups cold water in the small pan and whisk in the flour. Set over low heat and continue whisking until the flour is dispersed with no lumps, then whisk in the tomato paste. Heat gradually, whisking often, until the tomato-flour water just comes to a bubbling boil. Pour into the big saucepan and stir well, turning the meat chunks over--they should be nearly covered in sauce.
- Bring the sauce to a gentle simmer, put on the cover slightly ajar, and cook 45 minutes to an hour, until the meat is quite tender and the sauce is somewhat reduced. Season with more salt to taste. Turn off the heat and let the goulash cool in the pan for several hours before serving or refrigerate overnight.
- Reheat slowly, stirring now and then, until the meat is thoroughly heated. Thin the sauce with water if it has thickened too much. Serve hot. (Though not part of the original recipe, I like to garnish mine with a dollop of sour cream.).
Nutrition Facts : Calories 550.8, Fat 27.9, SaturatedFat 7.4, Cholesterol 190.8, Sodium 988.8, Carbohydrate 8.5, Fiber 1.6, Sugar 3.5, Protein 63.5
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B.M Mahbubul Bakar
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Kasamba
[email protected]This goulash is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Angi Ming
[email protected]I would definitely recommend this goulash recipe to anyone who loves hearty and flavorful stews.
Godson Fade
[email protected]This goulash is very flavorful, but it's not too spicy. It's perfect for people who don't like their food too hot.
Aderogba Muminah
[email protected]I love the fact that this goulash can be made in one pot. It makes cleanup a breeze.
Holly Clark
[email protected]This goulash is a great way to use up leftover beef. It's also a very budget-friendly meal.
Ntombi Ntuli
[email protected]I've never made goulash before, but this recipe was so easy to follow. I'm really happy with the results.
Tahman Umer
[email protected]I made this goulash for my family, and they all loved it. Even my picky kids ate it up.
Zahida Safdar
[email protected]This goulash is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and hearty stew that's perfect for a cold winter day.
Daniel O daniel
[email protected]I'm not a big fan of goulash, but I really enjoyed this recipe. The flavors are well-balanced and the beef is very tender.
AHSAN BUTT BUTT G
[email protected]This goulash is perfect for a crowd. I made it for a party I was hosting, and everyone loved it.
Myra Laparan
[email protected]I wasn't sure how the cinnamon would taste in the goulash, but I was pleasantly surprised. It really adds a nice touch of warmth and spice.
Mehzabin Momi
[email protected]This goulash is so easy to make, and it's so flavorful. I love that I can just throw everything in the pot and let it simmer.
Bill Newman
[email protected]I've made this goulash several times now, and it's always a hit with my family and friends.
Jolly Magon
[email protected]This is a great recipe for a cold winter day. It's hearty and filling, and it really warms you up.
Makoena Nyapholi
[email protected]I love the addition of the pancetta and the red wine. It gives the goulash a really nice depth of flavor.
M Zubair
[email protected]This goulash is simply delicious! The flavors are rich and complex, and the beef is fall-apart tender. I followed the recipe exactly, and it turned out perfectly.