Goulash from Friuli
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, from the bottom shell
- 1 sprig rosemary
- 1 sprig sage
- 2 cloves garlic
- 2 onion (s) (vegetable onions)
- 1 chilli pepper (s), red
- 0.25 liter ¼ wine, red, dry
- 100 g bacon, smoked
- 2 tablespoons oil
- 1 tablespoon paprika powder, noble sweet
- 500 g tomato (s)
- 0.25 liter ¼ broth
- Salt and pepper, black
- 4 sprigs parsley
Print Recipe
Pin Recipe Instructions
- Wash the meat under cold water, pat dry, cut into 3 cm cubes and place in a bowl. Rinse off the herbs, shake dry and chop as finely as possible without the coarse stems.
- Peel and chop the garlic and onions. Halve the chilli lengthways, remove the stem and seeds, then wash and chop. Mix with the wine, herbs, onions and garlic.
- Pour the wine marinade over the meat and cover and leave to marinate in a cool place for 3 hours.
- Remove the rind and cartilage from the smoked bacon, first cut into slices and then into strips.
- Remove the meat cubes from the marinade and pat dry well. Heat the oil in a large saucepan and fry the bacon in it until crispy. Add the meat and fry it. Add the marinade and paprika powder.
- Blanch, peel, dice and add the tomatoes. Pour in the stock, season with salt and pepper and let simmer covered for 1 1/2 hours. Rinse the parsley, shake dry, chop and sprinkle the goulash with it.
- Boiled potatoes or homemade pasta go well with this goulash.
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