Gulash Triestino

Ingredients

• 2 pounds (900g) beef stew meat, cut into cubes 2 pounds (900g) beef stew meat, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides. This will enhance the flavor of the stew.
3. 3.
   Sprinkle the sweet paprika and caraway seeds over the beef, stirring well to coat the meat evenly.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Stir in the tomato paste and beef broth, ensuring that the tomato paste is well incorporated.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Gulash Triestino hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef, such as chuck or round, for the best results. Trim any excess fat before cutting it into cubes to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve Gulash Triestino with a side of creamy polenta or crusty bread to soak up the flavorful broth. It pairs well with a glass of red wine.

Presentation advice

Garnish the stew with a sprinkle of chopped fresh parsley to add a pop of color and freshness to the dish. Serve it in deep bowls to showcase the rich broth and tender beef.