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Gulash triestino
Gulash Trieste style |
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Ingredients
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800 g (1 3/4 lb) stewing steak, cubed
800 g (1 3/4 lb) onions, finely chopped
2 tablespoons paprika
1 teaspoon dried laurel
2 teaspoons dried rosemary
2 teaspoons dried marjoram
500 g (1 lb 2 oz) puréed tomatoes
8 tablespoons
extra virgin olive oil
Salt
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Characteristics
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Course
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FIRST
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Preparation time
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80 min
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Difficulty
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Easy
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Serves:
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4
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Region |
Venezia Giulia
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Preparation
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How to make the gulash:
Fry gently onions in oil in a saucepan, over a very low flame. Add
the meat with the herbs and simmer until meat begins browning. At this
point pour in the paprika, dissolved in a little warm water, the puréed
tomatoes and some warm water. Season with salt and keep on cooking, always
over a very low heat, covered, for an hour or until meat is soft. Serve
the gulash
hot with its sauce.
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Cooking in Trieste and Grado.
Cooking in Trieste and Grado reflects the
Venetian style of cooking seafood, with strong Austrian and Slavic influences.
Gulash is a favorite dish, a well-known stew with a strong flavor made slightly
sweet by the abundant use of onions. The tradition of rebechin, that is filling
the stomachs of the dockworkers who after starting their work at dawn stop at
the nearest bar for a hearty snack. This usually consists of something salty
with a base of beans and onion, tuna, sardines, and other goodies.
(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home
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