Goulash from Val Pusteria

Mouth watering beef nuggets prepared according to one of the most typical recipes of the Italian Mountain gastronomy.
160 min
2 People
160 min
INGREDIENTS for 2 people
  • 2 lb beef chuck
  • 5 onions
  • 1 cup red wine
  • 1 tsp sweet red paprika
  • 1 oz all-purpose flour
  • lemon zest
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 sprig marjoram
  • 2 tbsp extra virgin olive oil
  • 1 oz tomato paste
  • salt and pepper to taste
  • 2 cups water

Heat some extra virgin olive oil in a saucepan and then add the thinly sliced onion and the roughly diced meat.


Dissolve the flour and the paprika in half a glass of water. Pour over the meat as soon as it assumes some colour. Add red wine to the saucepan and let it evaporate.


Add the flavourings, the grated lemon zest and tomato paste: stir and dilute with some water, cover it with the lid and leave to cook for at least 2 hours, adding some water if the gulasch should thicken too much.


Serve still hot with polenta or boiled potatoes.

Winter Fall Meat Dairy free Eggs free Main courses
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