Italian
Gulash
by Chef in Camicia · 306K subscribers on YouTube
Gulash made our way: a mix of traditions using beef shank, sweet paprika, red wine, and a long slow cook, served with polenta.
- Cook
- 3h
- Difficulty
- medium
Ingredients
7 items- Geretto di manzoUse beef shank or other collagen-rich cut like cap of the priest (cappello del prete) or shoulder.
- White OnionsUse about half the weight of the meat. Slice thinly.
- Sweet PaprikaUse sweet (dolce) paprika, not smoked or hot.
- LardLard is traditional; olive oil can be substituted.
- Red WineA medium-bodied red wine, such as Refosco from Friuli.
- TomatoOne spoonful of passata or crushed tomatoes.
- Polenta Taragna(optional) — For serving. Taragna polenta or soft polenta.
Method
- Cut the beef shank into cubes, removing any silverskin.
- Thinly slice the white onions. Use about half the weight of the meat.
- Generously coat the meat cubes with sweet paprika. Let marinate for at least 30 minutes (preferably 1 hour).
- Heat a heavy-bottomed pot over high heat with lard or olive oil until nearly smoking.
- Sear the meat in small batches until deeply browned on all sides. Remove and set aside.
- Deglaze the pot with a glass of medium-bodied red wine, scraping up any fond.
- Return the meat to the pot, add a spoonful of tomato (passata or crushed tomatoes), and stir.
- Add the sliced onions and cook for a few minutes until softened.
- Add enough water or broth to just cover the meat. Cover and bring to a gentle simmer.
- Cook over low heat for about 3 hours, or until the meat is tender and falls apart. Adjust seasoning with salt if needed.
- Serve the gulash hot over a bed of polenta taragna or soft polenta.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
