Rindsgulasch Südtiroler Art
A rich South Tyrolean beef stew slow-cooked with melting onions, sweet paprika, and caraway, called gulasch di manzo all'altoatesina in Italian.
- Prep
- 20 min
- Cook
- 130 min
- Total
- 150 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy lidded Dutch oven or casserole pot
- •Wooden spoon
- •Chef's knife
- •Cutting board
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 46 g
- calories
- 540 kcal
Instructions
- 1
Melt the lard in a heavy lidded pot over medium heat.
- 2
Add the sliced onions and cook gently for twenty minutes until completely soft and pale golden.
- 3
Stir in the tomato paste and fry for one minute until fragrant and slightly darkened.
- 4
Remove the pot from the heat and stir in the sweet paprika quickly so it does not scorch.
- 5
Pour in the vinegar and a splash of hot stock, stirring thoroughly to scrape up the pan base.
- 6
Return the pot to medium heat and add the beef, garlic, crushed caraway, marjoram, salt, and pepper.
- 7
Add the remaining beef stock until the meat is just barely covered.
- 8
Cover with a tight lid, turn the heat to low, and simmer gently for two hours.
- 9
Uncover during the last twenty minutes to let the onion-rich gravy thicken to a glossy sauce.
- 10
Stir in the grated lemon zest, taste for seasoning, and rest for ten minutes before serving.
Chef's tips
Never let the paprika fry over high heat, as scorching will turn the entire gravy bitter. The onions naturally thicken this stew to a velvety texture without needing any flour. Like many slow-cooked stews, the flavour improves significantly if made a day in advance.
Ingredient substitutions
- Lard or clarified butter → sunflower oil or light olive oil
- Beef chuck or shin → beef shoulder or brisket, trimmed of excess tough gristle
Storage
Store cooled goulash in an airtight container in the refrigerator for up to four days.
Reheating
Reheat slowly over medium-low heat in a covered pan, stirring occasionally and adding a splash of stock if thick.
Common mistakes to avoid
- •Browning the beef at high heat instead of letting it braise gently in the onion juices.
- •Rushing the onion cooking stage, which leaves hard onion pieces instead of a smooth sauce.
- •Adding flour to thicken the sauce instead of relying on the slow-cooked onions.
Serving suggestions
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