Italian-American Style Fiakergulasch

Ingredients

In this Italian-American adaptation of Fiakergulasch, we incorporate Italian flavors and ingredients to give the dish a unique twist. The addition of garlic, oregano, and red wine infuses the stew with a distinct Italian-American flair. The traditional Austrian dish is typically served with fried eggs and sausages, but in this recipe, we focus on the rich flavors of the beef stew itself, making it a standalone main course. We alse have the original recipe for Fiakergulasch, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, red bell pepper, and carrot. Sauté until the vegetables are softened.
3. 3.
   Return the beef to the pot and add the diced tomatoes, beef broth, red wine, tomato paste, dried oregano, paprika, bay leaf, salt, and pepper. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Remove the bay leaf before serving. Adjust the seasoning if needed.
6. 6.
   Serve the Italian-American Style Fiakergulasch hot with crusty bread or over cooked pasta.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef suitable for slow cooking, such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a deeper flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Italian-American Style Fiakergulasch is best served hot, allowing the flavors to fully develop. Serve it with crusty bread or over cooked pasta to soak up the delicious sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh chopped parsley or basil to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large plate to showcase the vibrant red sauce and tender beef.