Gulasch Triestino
A rich, slowly braised beef stew cooked with an equal weight of onions, sweet paprika, marjoram and caraway. It entered Triestine food culture during the Austro-Hungarian Empire.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole dish
- •Wooden spoon
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 540 kcal
Instructions
- 1
Melt the lard in a heavy-bottomed casserole over medium heat.
- 2
Add the sliced onions and a pinch of salt, then stir thoroughly.
- 3
Cook the onions slowly for 20 minutes until completely soft, collapsed and golden.
- 4
Stir in both paprikas and the tomato paste, cooking for one minute until fragrant.
- 5
Add the cubed beef, marjoram and crushed caraway seeds to the pot.
- 6
Brown the meat gently over medium-high heat for 5 minutes, coating with the spiced onion mixture.
- 7
Pour in the red wine and scrape up any caramelised bits from the bottom.
- 8
Simmer for 3 minutes until the alcohol aroma dissipates.
- 9
Pour in enough warm broth to barely cover the meat and season with salt and pepper.
- 10
Cover with a tight lid, reduce heat to low and simmer gently for 2 to 3 hours.
- 11
Stir occasionally until the beef is meltingly tender and the onions melt into a thick gravy.
- 12
Remove from heat and rest for 15 minutes before serving hot.
Chef's tips
The sauce gains its rich thickness purely from the slow breakdown of equal parts onion and beef, so do not add flour. Allow the stew to rest before serving, as the paprika, marjoram and caraway flavours deepen considerably overnight. Keep the heat at the gentlest simmer to ensure the meat tenderises without drying out.
Ingredient substitutions
- lard → extra-virgin olive oil for a lighter cooking fat
- caraway seeds → cumin seeds, though caraway provides the authentic Central European character
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavours improve noticeably over time.
Reheating
Reheat gently in a covered saucepan over low heat, adding a splash of broth or water if the sauce is too thick.
Common mistakes to avoid
- •Rushing the initial onion cooking, which prevents the sauce from becoming naturally sweet and velvety.
- •Burning the paprika in dry heat, which turns the entire stew harsh and bitter.
- •Boiling the stew vigorously instead of keeping it at a very gentle, quiet simmer.
Serving suggestions
Cooked Gulasch Triestino?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Friuli Venezia Giulia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
