Most people associate beef goulash with Hungary and Central Europe. However, it's also quite popular in the Italy's north-eastern Alps, which were long under Austrian domination (Bolzano, in the northern half of the Val D'Adige, is ethnically German and was annexed by Italy at the end of World War I). This recipe will be delightful with a steaming polenta.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds (1 k) stew beef, cubed
- 1 1/3 pounds (500 g) onions, sliced into rings
- 1/4 cup lard
- 1 cup (250 ml) dry red wine
- 1 tablespoon vinegar
- 2 tablespoons paprika
- 2 cups (500 ml) hot water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon dried marjoram
- 2 cloves garlic
- The zest of a lemon, grated
- The juice of a half a lemon
- 1 tablespoon of unsalted butter, at room temperature
- Salt & pepper to taste
Preparation:
Heat the lard in a large, heavy-bottomed pot and add the onion rings. Cook, stirring, until they have browned. Push the onion rings to the sides of the pot and brown the cubed meat in the open space in the middle. Mix the meat and the onions together and continue browning until thoroughly browned.
Stir in the read wine and the vinegar, salt to taste, and simmer until some of the liquid has evaporated. Dust the stew with the paprika and add a little of the hot water. Reduce the heat to a slow simmer and cook stirring every now and then, for an hour and a half. Add more water only if you must to keep it from drying out.
When the meat is done remove the onions from the pot and blend them with the herbs, lemon zest and butter. Return the mixture to the pot, stir in the lemon juice as well, and cook a few minutes more over a low flame.
Serve with polenta, and a fairly full-bodied red wine, for example a Teroldego from nearby Trentino, or a Valpolicella Classico Superiore
Stir in the read wine and the vinegar, salt to taste, and simmer until some of the liquid has evaporated. Dust the stew with the paprika and add a little of the hot water. Reduce the heat to a slow simmer and cook stirring every now and then, for an hour and a half. Add more water only if you must to keep it from drying out.
When the meat is done remove the onions from the pot and blend them with the herbs, lemon zest and butter. Return the mixture to the pot, stir in the lemon juice as well, and cook a few minutes more over a low flame.
Serve with polenta, and a fairly full-bodied red wine, for example a Teroldego from nearby Trentino, or a Valpolicella Classico Superiore
