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Hungarian goulash traveled west to become a beloved staple of northeastern Italian cuisine, particularly in Friuli-Venezia Giulia and Trentino-Alto Adige, where Central European culinary traditions have shaped local cooking for centuries. Known as gulasch in the Italian Alpine regions, this rich beef and onion stew derives its soul from generous amounts of sweet paprika - the spice that defines Hungarian cooking - and caraway seeds that add an earthy, anise-like warmth. Crucially, the paprika is added off the heat to preserve its full color and flavor, and the sauce thickens entirely from the slow dissolution of onions rather than any added flour. Serve with egg noodles, polenta, or dark bread to soak up the deeply ruddy, paprika-laden broth.
Prep
20 min
Cook
130 min
Total
150 min
Servings
4 srv
Difficulty
Medium
Calories
400 kcal
For 4 serving(s)
Per serving
Cut the beef chuck into 3-4cm cubes and season with salt.
Heat the lard or oil in a heavy pot over medium heat. Add the thinly sliced onions and cook slowly for 20 minutes, stirring often, until very soft, golden, and reduced to a jammy consistency.
Remove the pot from the heat briefly and stir in the sweet paprika and hot paprika - adding paprika off the heat prevents it from turning bitter.
Return to medium-high heat, add the beef cubes, and stir to coat with the paprika-onion mixture. Brown the beef lightly.
Add the crushed tomatoes, beef broth, caraway seeds, and bay leaves. Bring to a gentle simmer, cover, and cook over low heat for 1.5 to 2 hours until the beef is completely tender.
Adjust seasoning and serve over egg noodles or polenta, garnished with a spoonful of sour cream if desired.
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