Italian
Goulash Italian Style
Chef Max Mariola prepares a rich and hearty Italian-style goulash with beef, lots of onion, sweet and hot paprika, cumin, and tomato paste, finished with potatoes and carrots.
- Cook
- 1h 30min
- Difficulty
- medium
Ingredients
12 items- Onionuse a generous amount
- Meat (Fiocco Or Pigeon)cut into cubes
- Sweet Paprikasweet paprika
- Hot Paprikahot paprika
- Cumin Seedscumin seeds
- Tomato Pastetomato paste
- Bay Leaves (leaves)2 bay leaves
- Garlica little garlic
- Extra Virgin Olive Oilextra virgin olive oil
- Saltto taste
- 2 pcsPotatoesdiced
- 2 pcsCarrotschopped
Method
- Sauté the onion in extra virgin olive oil with a pinch of salt, covered, over low heat until softened.
- Meanwhile, cut the beef (fiocco or piccione) into cubes, respecting the grain of the fibers.
- In a separate hot iron pan, brown the meat cubes in a little oil until well seared on all sides.
- Remove the meat pan from the heat.
- Add sweet paprika to the softened onion and stir.
- Add the garlic (whole or chopped), cumin seeds, bay leaves, and tomato paste to the onion mixture and stir well.
- Add the browned meat to the onion mixture.
- Deglaze the meat pan by collecting any juices and paprika residue, then pour that into the stew.
- Add hot paprika and adjust salt. Stir.
- Let the stew simmer, partially covered, on low heat for about 1½ hours.
- After 1½ hours, add the potatoes (diced) and carrots (chopped) and continue cooking until the vegetables are tender.
- Serve warm, preferably after resting; it tastes even better the next day.